Homemade Canadian Bacon
Crafting your own *Homemade Canadian Bacon* is easier than you think and results in irresistibly flavorful, smoky meat that's perfect for breakfast, sandwiches, or a protein-packed snack. This recipe features a lean pork loin that's slowly cured in an aromatic brine of kosher salt, sugar, bay leaves, garlic, and pink curing salt, ensuring rich flavor and perfect preservation. After a week of curing, the pork is gently smoked to golden, savory perfection using applewood or cherry wood for a sweet, smoky aroma. Whether sliced thin for crispy breakfast bites or thick for hearty main courses, this Canadian bacon is a DIY masterpiece that’s fresher, tastier, and healthier than store-bought versions. Learn how to transform simple ingredients into this deli-style delicacy with our easy, step-by-step guide!
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Recipe Information
Ingredients
- 4 pounds Pork loin
- 0.5 cup Kosher salt
- 0.25 cup Sugar
- 2 teaspoons Pink curing salt (Prague powder #1)
- 1 tablespoon Black peppercorns
- 3 whole Bay leaves
- 3 pieces Garlic cloves, peeled and smashed
- 1 gallon Water
- 1 tablespoon Ground black pepper (optional, for seasoning)
Instructions
Trim the pork loin of excess fat and silver skin, leaving a thin layer of fat if desired.
In a large pot, combine kosher salt, sugar, pink curing salt, black peppercorns, bay leaves, and smashed garlic cloves. Add 1 quart of water and bring to a simmer over medium heat, stirring until the salts and sugar dissolve. Once dissolved, remove from heat.
Add the remaining water (3 quarts) to the pot to cool the brine. Refrigerate the brine until it is completely cold.
Submerge the pork loin in the cold brine, ensuring it is fully covered. Use a plate to weigh it down if necessary. Cover and refrigerate for 5–7 days, turning the pork loin once daily for even curing.
After the curing process, remove the pork loin from the brine and rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels.
If desired, roll the cured pork loin in ground black pepper for added flavor.
Preheat a smoker to 200°F (93°C). Add your preferred wood chips (applewood or cherry wood are recommended) for a mild, sweet smoke flavor.
Place the pork loin in the smoker and smoke until the internal temperature reaches 150°F (65°C), which typically takes 1.5 to 2 hours.
Once the pork loin reaches temperature, remove it from the smoker and let it rest for 10-15 minutes.
Slice thinly for breakfast meats or thicker for main-course portions. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
4646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 56437 mg | 2454% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 50.0 g | ||
| Protein | 492.0 g | 984% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 7929 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
