Description
Ingredients
Ingredients
This Canadian bacon recipe calls for simple ingredients that transform an ordinary pork loin into something extraordinary:
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- 3 pounds boneless pork loin, trimmed
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- 1/4 cup kosher salt (not table salt – the texture matters!)
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- 1/4 cup maple syrup (the real stuff, please!)
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- 2 tablespoons brown sugar
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- 2 tablespoons pink curing salt (Prague Powder #1)
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- 1 tablespoon black pepper, coarsely ground
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- 1 teaspoon garlic powder
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- 1 teaspoon onion powder
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- 1 tablespoon smoked paprika
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- 3 cups cold water
Don’t panic about the pink curing salt! It’s easi
Instructions
In a large bowl, combine the kosher salt, maple syrup, brown sugar, pink curing salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the cold water and stir until everything is completely dissolved. This curing solution is where all the magic happens – each ingredient contributes to the complex flavor profile that makes a genuine Canadian bacon recipe so special.
Trim any excess fat from the pork loin, but don’t go overboard – a thin layer adds flavor! Place the pork loin in a large resealable plastic bag or a non-reactive container (glass or stainless steel works great). Pour the curing mixture over the pork, ensuring it’s completely submerged. Using a storage bag? Press out all the air before sealing to keep everything fresh longer.
Place the container in the refrigerator and let the pork cure for 5-7 days. This is where I’ve made mistakes before – rushing this process just doesn’t work! Flip the meat once daily to ensure even curing. The pork will gradually firm up and take on a pinkish hue as the days pass.
After curing, remove the pork loin and rinse it thoroughly under cold running water. This removes excess salt and spices that might make your Canadian bacon too salty. Pat the meat dry with paper towels and place it on a rack to air-dry for about 1-2 hours. This creates a tacky surface called a pellicle that helps smoke adhere better.
For the authentic Canadian back bacon recipe approach, smoke the pork loin at 225°F (107°C) until it reaches an internal temperature of 150°F (65°C), about 2-3 hours depending on your smoker.
No smoker? No problem! Place the pork loin on a rack over a baking sheet and roast in a 275°F (135°C) oven until it reaches the same internal temperature. For extra flavor, add a small container of wood chips soaked in water to the bottom of your oven to create a makeshift smoker.
Let the Canadian bacon rest for at least 30 minutes before slicing. This helps the juices redistribute for maximum tenderness. Slice it as thin or thick as you prefer! I like mine about 1/4-inch thick for breakfast or diced for adding to recipes.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Breakfast
- Method: Curing
- Cuisine: Canadian
Nutrition
- Serving Size: 4 oz per person
- Calories: 180 per serving
Keywords: Canadian bacon recipe, homemade back bacon, smoked pork loin, cured pork recipe, breakfast meat