Easy DIY Canadian Bacon Recipe!

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.

Prepare a bulk bacon cure by mixing 400 g kosher salt, 200 g pure sugar, and 60 g Prague Powder #1 in a bowl or jar.

Weigh the pork loin to determine the amount of bulk bacon cure needed, using the formula: weight in grams multiplied by 0.025.

Add optional additives like black pepper or brown sugar to the cure mixture.

Rub half of the cure mixture onto the pork loin, ensuring to cover all surfaces including the ends.

Place the pork loin in a Ziploc bag and refrigerate for 7 to 14 days, turning it daily for even curing.

After curing, rinse the pork loin under cold water to remove excess salt and cure.

If the pork is still too salty, soak it in water for 30 minutes to reduce saltiness.

Pat the pork dry and season with additional black pepper if desired.

Let the pork sit out for 1 to 2 hours to form a dry pellicle for better smoke adherence.

Preheat the smoker and bring the temperature down to 190-200°F before placing the pork loin inside.

Smoke the Canadian bacon for 3 to 4 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary