When it comes to breakfast meats, few things rival the satisfaction of thick-cut homemade Canadian bacon (aka back bacon). Made from boneless pork loin, this lean alternative to regular bacon offers a depth of flavor and texture that complements most any breakfast. If this is your first time making Canadian bacon, the effort is undoubtedly worth it. After all, what's better than enjoying a plate of eggs Benedict adorned with homemade Canadian bacon on a lazy Sunday morning?
Canadian bacon is made from brined and smoked pork loin. It comes from the back of the pig and is very lean unlike traditional bacon which is made from pork belly and is very fatty. The best part is that a 2.5 pound pork loin yields a LOT of Canadian bacon (about 45 slices). Invite your friends over for breakfast.
This recipe is an adaptation of a recipe by Steven Raichlen in his book Project Smoke. I modified his recipe a bit for my own preferences, but the basic recipe is from Steven. Thanks Steven! This recipe also uses a liquid brine and wet cure process. Therefore, a dry cure using dry rub and dry brine are not used. Let's delve into the process of creating this delicious breakfast meat.
Canadian Bacon vs. Ham
While both Canadian bacon and ham are pork products, they come from different parts of the pig and vary in flavor and texture.
Ham comes from the upper hind legs of the pig and tends to be softer in texture. Canadian bacon comes from the loin on the back of the pig, has firm texture and tends to be leaner than ham.
Check out my recipe for Homemade Applewood Smoked Bacon.
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Ingredients
- Center cut pork loin
- Fennel seeds
- Black peppercorn
- Kosher salt
- Sugar
- Pink curing salt Prague powder or Insta Cure #1
- Fresh thyme
- Garlic cloves
- Bay leaves
- Water
See recipe card for quantities.
Instructions
Selecting the Perfect Pork Loin
Before you begin making your Canadian bacon, buy a high-quality, boneless lean pork loin from your local grocery store or butcher shop. Look for a center-cut pork loin weighing approximately 2 ½ to 3 pounds. If you can't find one that size, ask the butcher for assistance. The key to exceptional Canadian bacon is starting with the freshest and highest-quality pork loin.
Brining the Pork Loin: A Crucial Step in the Curing Process
Brining is the secret step that makes homemade Canadian bacon special. After brining, the pork loin will have more moisture and will weigh more than it did before brining. This results in moist and tender Canadian bacon. Take a look at my YouTube video on brined pork chops for more on that subject.
In a large stockpot, toast the fennel seeds and black peppercorns for two minutes until aromatic, stirring constantly. Add the cold water, kosher salt, sugar, thyme, garlic, bay leaf and Prague powder (aka pink salt, pink curing salt and sodium nitrite). The Prague powder is important because it contains the nitrites that actually cure the pork loin. Prague powder is easily found online.
Bring the mixture to a boil over medium-high heat and cook until the salt and sugar dissolve, about five minutes. Remove from the heat and let it cool completely.
Transfer the brine to a large container, like a dough tub, and place it in the refrigerator until completely chilled. Once the brine cools, submerge the pork loin in the brine and cover with a tight-fitting lid.
Refrigerate for 4 days to cure. Turn the pork loin over once each day to ensure even curing and maximum flavor infusion.
Smoking the Pork Loin: Infusing Rich Flavor with Smoke
After four days of patiently waiting, it's time to infuse your pork loin with rich, smoky flavor. Remove the pork loin from the tub and discard the brine. Rinse the pork loin under cool running water and pat it dry with paper towels. Let the pork loin rest and come up in temperature for 30 minutes. Tie four or five pieces of cooking string around the pork loin and pull them tight. This will help the pork loin retain a round shape.
Meanwhile, setup your smoker for indirect heat at 225°F. Smoke the pork loin until the internal temperature reaches 160˚F, about 2.5 hours.
Remove the pork loin from the smoker and place it on a wire rack over a rimmed baking sheet and allow it to cool to room temperature. Wrap the pork loin in two layers of plastic wrap and refrigerate it overnight.
The end result is a perfectly smoked pork loin that's bursting with flavor and ready to be transformed into delectable Canadian bacon.
Slicing: Transforming the Cured and Smoked Pork Loin into Thick Slices
The final step in making Canadian bacon-making is slicing the cured loin into indulgent slices fit for a gourmet breakfast. Using a sharp knife or meat slicer, cut the loin across the grain into uniform slices. Notice the savory aroma and tender texture of your homemade creation.
Heat and Serve
Just heat the pork loin pieces in a dry non-stick skillet until heated through. Whether you're enjoying it alongside fluffy pancakes, inside eggs Benedict, on top of a Hawaiian pizza, inside crustless quiche or just part of good old breakfast sandwich, your homemade Canadian bacon is sure to be delicious.
Equipment
A dough tub with a tight-fitting lid was used to brine the pork loin. Any non-reactive container with a tight-fitting lid deep enough to submerge the pork loin would work.
Also, this pork loin was smoked in a stick burner but any smoker would work.
Storage
Store leftover Canadian bacon in an airtight container in the refrigerator for up to seven days. For a better result, store in vacuum sealed bags.
Canadian bacon can also be double-wrapped in plastic wrap and then foil and frozen for up to three months.
Top Tip
Tie the pork loin with four or five pieces of cooking string before smoking to help the pork loin retain a round shape.
Final Thoughts
Making homemade Canadian bacon is a labor of love that truly yields something delicious. From selecting the perfect pork loin to patiently brining, smoking and slicing, every step in the process contributes to the creation of a truly exceptional end product.
The next time you're craving a breakfast indulgence, skip the packaged stuff at the local store and make some Canadian bacon of your own. With a bit of time and effort, you'll be rewarded with thick slices of smoky, savory goodness that are sure to become a breakfast staple in your household. Enjoy!
Related
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Homemade Canadian Bacon From a Smoked Pork Loin Recipe
Equipment
- 1 Smoker
Ingredients
- 1.5 teaspoon fennel seeds
- 1.5 teaspoon black peppercorns whole
- 3 quarts water
- ¾ cup kosher salt
- ¾ cup sugar
- 2 teaspoon pink curing salt Prague powder or Insta Cure #1
- 2 sprigs fresh thyme
- 1 clove garlic peeled and smashed
- 1 each bay leaf
- 2.5 lbs center cut pork loin
Instructions
- In a large stockpot, toast the fennel seeds and black peppercorns for 2 minutes until aromatic, stirring constantly. Add the water, salt, sugar, curing salt, thyme, garlic and bay leaf. Bring the mixture to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and let it cool completely.
- Place the pork loin in a plastic dough tub with a tight fitting lid. Add the brine to the tub, cover with the lid and refrigerate for 4 days. Turn the pork loin over once each day.
- Remove the pork loin from the tub and discard the brine. Rinse the pork loin under cool running water and pat it dry. Let the pork loin rest and come up in temperature for 30 minutes. Setup your smoker for indirect heat at 225F. Smoke the pork loin until the internal temperature reaches 160˚F (about 2.5 hours).
- Place the smoked pork loin on a wire rack over a rimmed baking sheet and allow it to cool to room temperature. Wrap the pork loin in 2 layers of plastic wrap and refrigerate it overnight. Slice the pork loin thin across the grain, preferably with a meat slicer. Pan fry until heated through and serve.
Arnold says
please publish salt in weight.
There is so much difference between Diamond Crystal and Morton"s,
dvscott902 says
Arnold,
You are correct. There is a huge difference between the brands. I will update the recipe to include the weight. Thanks for the suggestion.
Dave