Homemade Canadian Bacon
Easy to make and so much better than store-bought, this homemade Canadian Bacon recipe will go HAM on your breakfast routine. We rubbed two trimmed pork loins with a homemade curing blend made with maple syrup. After the loins cured for 6-7 days, we smoked them to perfection in an electric smoker.
Homemade Canadian Bacon
PS Seasoning
12
30 minutes
6 hours
American
Meat
Easy to make and so much better than store-bought, this homemade Canadian Bacon recipe will go HAM on your breakfast routine. We rubbed two trimmed pork loins with a homemade curing blend made with maple syrup. After the loins cured for 6-7 days, we smoked them to perfection in an electric smoker.
Ingredients
- 7 LB – Center Cut Pork Loin, trimmed
- 8 g – Pink Cure
- 80 g – Kosher Salt
- 32 g – Sugar
- ½ Cup – Pure Maple Syrup
- 5 TB – Chicken and Waffle Wing Rub
Directions
- After trimming the pork loin, prepare the cure mixture.
- In a bowl, combine the pink cure, salt, sugar and maple syrup and stir until well combined.
- Rub the pork loins evenly in the cure mixture and then place them in a vac-sealed bag. Be sure to add in excess rub into the bag as well.
- Once sealed, place in the fridge for 6-7 days, flipping and massaging daily.
- Remove the Canadian bacon from the bag and rinse well under cold water.
- Pat dry with towel and place on a rack lined tray over night to form the pellicle.
- Smoking day.
- Preheat smoker to 180 degrees on Smoke setting.
- Season the Canadian bacon with Chicken and Waffle wing rub.
- Place the bacon on the smoker.
- Fill sawdust pan 1/3 full with sawdust and dampen with water. Place pan on the heating element and set dampers to 2/3 closed.
- Smoke 3 hours.
- Remove sawdust pan and change smoker to Cook setting. Increase temperature to 225 degrees.
- Cook until the internal temperature of the Canadian bacon reaches 150 degrees.
- Remove from the smoker and rest at room temp for 1 hour before placing in the fridge to cool completely.
- Slice, heat, serve and enjoy!
