Ingredients

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Tender Quick tbsp
Brown Sugar tsp
Garlic Powder tsp
Onion Powder tsp

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Canadian Bacon

Enjoy :)

Curing the Bacon

  1. Trim fat and silver skin from pork loin.
  2. Cut into 3 to 4 pound sections.
  3. Weight one piece of meat and measure the dry ingredients for it using the calculator on the left.
  4. Thoroughly mix the dry ingredients for that piece.
  5. Rub the dry ingredients mixture on to the loin.
  6. Place the loin into one gallon sealable plastic bags, and remove as much air as possible.
  7. Repete for remaining pieces of loin.
  8. Cure meat in the refrigerator at 36- 40 F
  9. Due to the thickness of the loin you will need to cure them for 6 days.
  10. Once a day turn meat over, if liquid has formed give the bag a few shakes to redistribute the liquid.
  11. When the loins are fully cured, remove loins from plastic bags and thoroughly rinse off.
  12. Soak loin pieces in about three gallons of cool water for 30 minutes; remove from soak and pat dry.
  13. Refrigerate uncovered overnight, or long enough to allow to dry and to form pellicle on the surface.

Smoking the Bacon

  1. Place loins directly on racks in a 200 F preheated Smoker.
  2. Reduce heat to 160 F.
  3. Apply maple smoke for 1:20 to 2:00 hours. I find more than 1:20 too smokey.
  4. Raise heat to 180 F after smoking is done.
  5. Continue to cook until an internal temperature of 130 F - 150 F is reached. The higher you take the internal temperature, the less moisture will remain in the meat.
    • It is important to take the internal temperature of each piece of loin.
    • I only take my Canadian Bacon to 130 F. The texture and moistness is much better.
    • Make sure that your probe is in the thickest part of the meat.
    • After it the meat reaches 130 F, slowly move the probe in and out. If there is a drop in temperature, leave the probe at that spot and continue to cook until the 130 F internal temperature is reached.
    • If you have a good instant read thermometer, also use that to get your final reading.
  6. Remove loins from smoker, and tent foil until loins are cool enough to be handled by hand.
  7. Wrap each piece tightly in plastic wrap.
  8. Refrigerate for at least two days.
  9. Cut into 1/8 inch thick slices and vacuum seal.

Canadian Bacon serving suggestions

Serve warmed up for breakfast, cold with crackers, diced up as a pizza topping.