Sugar Cured Smoked Pork Loin Canadian Bacon
Transform your breakfast and brunch game with this gourmet Sugar Cured Smoked Pork Loin Canadian Bacon recipe! This homemade take on Canadian bacon combines a sweet and salty brine with savory spices like garlic, thyme, and bay leaves, creating a perfectly balanced flavor in every bite. Cured for 5-7 days and smoked over fruitwood for a tantalizing aroma, this pork loin is tender, juicy, and packed with smoky goodness. Whether sliced thin for eggs Benedict, crisped up in a skillet, or enjoyed cold on charcuterie boards, this recipe is a versatile and flavorful upgrade to store-bought alternatives. Follow this easy step-by-step guide to make your own smoky, sugar-cured Canadian bacon that’s perfect for breakfast, sandwiches, or any dish that demands a touch of smoky sophistication.
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Recipe Information
Ingredients
- 4 pounds Pork loin (boneless)
- 1 cup Kosher salt
- 1 cup Brown sugar
- 2 tablespoons Granulated sugar
- 2 teaspoons Curing salt (Prague Powder #1)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Black pepper
- 1 teaspoon Thyme (dried)
- 2 whole Bay leaves
- 1 gallon Water
- 2 tablespoons Optional: Maple syrup
Instructions
Trim any excess fat or silver skin from the pork loin, ensuring smooth and even coverage during curing.
In a large pot, combine the water, kosher salt, brown sugar, granulated sugar, curing salt, garlic powder, onion powder, black pepper, dried thyme, and bay leaves.
Place the pot on medium heat and stir until all the salts and sugars are fully dissolved. If using maple syrup, add it now for a touch of sweetness.
Remove the brine from heat and allow it to cool completely to room temperature. Then refrigerate until fully chilled.
Submerge the pork loin completely in the cold brine in a food-safe container. Cover with a lid or plastic wrap and refrigerate for 5-7 days. Rotate the loin once daily to ensure even curing.
After curing, remove the pork loin from the brine, rinse under cold water to remove excess brine, and pat dry with paper towels.
Place the pork loin on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours to allow the surface to form a pellicle, which helps the smoke adhere during cooking.
Preheat your smoker to 225°F (107°C). Use fruitwood like apple or cherry for a light, sweet smoke that complements the pork.
Smoke the pork loin until the internal temperature reaches 145°F (63°C), which should take about 2.5-3 hours. Use a meat thermometer to check the temperature.
Once cooked, remove the pork loin from the smoker and allow it to cool to room temperature. Wrap tightly in plastic wrap or vacuum-seal and refrigerate.
Slice thinly for serving. Canadian bacon can be enjoyed cold, pan-seared, or added to dishes such as eggs Benedict, pizzas, or sandwiches.
Store leftovers in the refrigerator for up to 1 week, or freeze for up to 3 months.
Nutrition Facts
Calories |
5130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.4 g | 326% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 181.8 g | ||
| Protein | 490.7 g | 981% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 751 mg | 58% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 8031 mg | 171% | |
*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.
