Why This Canadian Bacon Recipe Works
- A maple-infused brine enhances the pork with deep, natural sweetness.
- Slow smoking at a controlled temperature creates a tender, flavorful bacon.
- Slightly undercooking ensures a crispy, caramelized finish when pan-fried.
Table of Contents
What Is Canadian Bacon?
Unlike traditional streaky bacon made from pork belly, Canadian bacon is crafted from lean pork loin. It’s typically cured, smoked, and sliced into round pieces, making it a popular choice for breakfast dishes like Eggs Benedict. In Canada, you may also hear the term peameal bacon, which is similar but rolled in cornmeal rather than smoked.
This Canadian bacon recipe follows the classic American-style Canadian bacon, using a maple brine for an irresistible combination of sweet and savory flavors.
Recipe Details
- Prep Time: 45 minutes
- Curing Time: 3 to 5 days
- Cook Time: 2 to 3 hours
- Servings: 12 to 18
- Difficulty: Intermediate
- Flavor Profile: Sweet, smoky, and savory
Ingredients
- 1 gallon water, divided
- 1 cup kosher salt
- 1 cup pure maple syrup
- 1/3 cup light brown sugar
- 2 teaspoons pink curing salt (Prague Powder #1)
- 4 bay leaves
- 3 garlic cloves, crushed
- 1 tablespoon black peppercorns
- 1 boneless pork loin (4 to 5 pounds), trimmed
- 1 to 2 chunks of applewood or cherrywood for smoking
Instructions
- Prepare the Cure:
- In a medium saucepan, combine 1 quart of water, kosher salt, maple syrup, brown sugar, curing salt, bay leaves, garlic, and peppercorns. Bring to a boil, stirring until everything dissolves. Remove from heat and stir in the remaining 3 quarts of cold water. Chill completely.
- Cure the Pork:
- Submerge the pork loin in the cooled brine. Cover and store in the refrigerator for 3 to 5 days, making sure the meat remains completely submerged. Flip the pork once daily for even curing.
- Rinse and Dry:
- Take the pork out of the brine and rinse it thoroughly under cold running water. Submerge it in fresh water for 30 minutes to remove excess salt. Pat dry thoroughly with paper towels. Let it air-dry in the refrigerator for 12 to 24 hours for better smoke absorption.
- Smoke the Bacon:
- Preheat a smoker to 225°F (107°C) and add wood chunks for flavor.
- Place the pork loin in the smoker and cook until it reaches an internal temperature of 140°F (60°C), about 2 to 3 hours. Use an instant-read thermometer to verify doneness.
- Cool and Slice:
- Allow the smoked bacon to rest for 30 minutes before slicing.
- For best results, pan-fry the slices over medium heat until lightly browned before serving.
Serving Ideas
- Classic Breakfast: Serve with eggs and toast.
- Eggs Benedict: Layer over an English muffin with a poached egg and hollandaise.
- Pizza Topping: Add slices to homemade pizzas.
- Sandwich Upgrade: Use in a breakfast sandwich or burger.
- Salads: Dice and sprinkle over Caesar salad for extra flavor.
Storage Tips
- Refrigerate: Store sliced bacon in an airtight container for up to 1 week.
- Freeze: Wrap securely and store in the freezer for up to 3 months.
- Reheat: Pan-fry slices over medium heat for the best texture and flavor.
Why Homemade Canadian Bacon?
Making your own Canadian bacon at home allows you to control the ingredients, avoid preservatives, and create a flavor that surpasses store-bought options. The maple-cured, slow-smoked technique ensures a deep, rich taste that’s worth the effort!
Homemade Canadian bacon is also a healthier alternative, as it contains fewer additives and preservatives compared to store-bought varieties. Plus, the ability to customize the brining process lets you tweak the flavor to your preference—whether you prefer it a bit sweeter, spicier, or smokier.
Nutritional Information (Per Serving)
- Calories: 210
- Protein: 26g
- Fat: 8g
- Carbs: 6g
- Sodium: 750mg
Enjoy your homemade maple-cured Canadian bacon, perfect for breakfast or an elevated meal! 🍁🔥