Authentic Homemade Canadian Bacon | Kamado Joe Indoor Kitchen

pork loin

🥗Healthier: turkey loin

💰Cheaper: pork shoulder

Turkey loin offers a leaner option, while pork shoulder is more economical.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground black pepper

White pepper can provide a milder flavor.

cornmeal

🥗Healthier: oat flour

💰Cheaper: flour

Oat flour is a gluten-free alternative, while regular flour is often less expensive.

Cut the pork loin down the middle and use the right side with more fat for a roast, and the left side with less fat for Canadian bacon.

Make the brine by adding fennel seed, dried thyme, peppercorn, kosher salt, sugar, pink curing salt, garlic, and a bay leaf to water.

Bring the brine to a boil to dissolve all solids, then let it cool to room temperature.

Refrigerate the brine for a little bit.

Once cooled, add the pork loin to the brine, cover it, and let it sit in the refrigerator for about four days, turning it over once each day.

After four days, rinse the pork loin off and pat it dry.

Fire up the smoker and tie the pork loin with butcher twine to form a round roast.

Smoke the pork loin at 250 degrees Fahrenheit for two and a half hours until the internal temperature reaches 160 degrees Fahrenheit.

Let the smoked pork cool to room temperature, wrap it up, and refrigerate it overnight.

The next day, slice the smoked pork loin and fry it up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary