Description
This homemade Canadian bacon recipe delivers a smoky, slightly sweet, and savory flavor that pairs perfectly with eggs, sandwiches, or even pizza. Made from lean pork loin, it’s a healthier alternative to traditional bacon. Follow this step-by-step guide to brine, cure, and cook your own Canadian bacon at home.
Ingredients
Scale
For the Brine:
- 4 cups water
- 1/4 cup kosher salt
- 2 tbsp sugar or maple syrup
- 1 tsp pink curing salt (Prague Powder #1)
- 1 tbsp black peppercorns
- 2 bay leaves
- 2 cloves garlic, crushed
For the Bacon:
- 1 pork loin (about 2 lbs)
For Cooking:
- 1 tbsp vegetable oil (if pan-frying)
Instructions
- Prepare the Brine: In a large pot, combine water, salt, sugar, curing salt, peppercorns, bay leaves, and garlic. Heat until the salt dissolves. Let cool completely.
- Brine the Pork: Place the pork loin in a large resealable bag or container. Pour in the cooled brine, ensuring the pork is fully submerged. Refrigerate for 3 to 5 days, flipping it once daily.
- Rinse and Dry: Remove the pork from the brine and rinse it under cold water. Pat dry with paper towels and let it rest uncovered in the fridge for at least 12 hours.
- Cook the Bacon:
- Smoking Method: Preheat a smoker to 200°F (93°C). Smoke the pork loin until it reaches an internal temperature of 145°F (63°C), about 2-3 hours.
- Pan-Frying Method: Slice the cured pork into ¼-inch rounds. Heat oil in a skillet over medium heat and cook slices for 2-3 minutes per side until golden brown.
- Serve and Enjoy: Let the bacon cool slightly before slicing. Use it in breakfast dishes, sandwiches, or salads.
Notes
- If you prefer a traditional peameal bacon texture, skip the smoking step and roll the brined pork loin in cornmeal before cooking.
- Store cooked Canadian bacon in the refrigerator for up to 5 days or freeze for up to 3 months.
- If you don’t have a smoker, you can bake the pork at 200°F (93°C) until it reaches 145°F (63°C).
- Prep Time: 15 minutes
- Cook Time: : 2-3 hours (smoked) or 5 minutes (pan-fried)