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Homemade Canadian Bacon

Homemade Canadian Bacon From a Smoked Pork Loin Recipe

4.75 from 4 votes
There is a big difference between thick cut Canadian bacon that you made from scratch and anything that you can find in your local market. This is absolutely worth the effort.
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!
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Brine time 4 days
Total Time 4 days 2 hours 50 minutes
Servings: 18 servings
Course: Breakfast
Cuisine: American
Calories: 85
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

  • 1 Smoker

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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.

Nutrition

Calories: 85kcalCarbohydrates: 0.5gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 52mgPotassium: 245mgFiber: 0.2gSugar: 0.03gVitamin A: 11IUVitamin C: 0.3mgCalcium: 13mgIron: 0.5mg

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/fireboard-2-drive/?fba_ref=16

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