How to Make Canadian Bacon | Smoked Canadian Bacon Recipe

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: pork loin

Turkey bacon is lower in fat, while pork loin is a more economical cut.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is more affordable.

Trim the center cut pork loin to remove excess fat.

Prepare the cure mixture by combining 8 g pink curing salt, 64 g salt, 25 g sugar, and 1/2 cup maple syrup.

Rub the cure mixture evenly on all sides of the pork loin.

Vacuum seal the pork loin and refrigerate for 1 day to cure.

After curing, rinse the pork loin in cold water to remove excess salt.

Dry the pork loin on a rack-lined tray in the fridge overnight to build a pellicle.

Season the pork loin with chicken and waffle seasoning and let it sit for 40-45 minutes.

Preheat the smoker to 180°F and smoke the pork loin until it reaches an internal temperature of 150°F.

Let the smoked pork loin rest at room temperature for 1 to 1.5 hours, then refrigerate overnight to cool completely.

Slice the Canadian bacon and pan-fry it until just heated through with a little caramelization.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens