How To Make Homemade Canadian Bacon

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Canadian Bacon is made from a pork loin that is cured, smoked and then used in everything from breakfast dishes to pizza toppings. It's is simple to make and when done properly it will keep about as long as regular bacon but for best results should be used in about a week if kept in a refrigerator or 6 months in a freezer, after that it will start to break down. Some people will make this without a cure but doing this is not recommended and it won't be true Canadian Bacon at that point.

We are going to inject our pork loin with the Blue Ribbon Maple Bacon Cure and we will add Bacon Booster to increase the bacon taste and to help fight off rancidity in the cooler. For regular Bacon we would use 2 lb of this cure for a 100 lb of bellies for a 10% pump, but since the fat content of a loin is so much lower than a belly we actually want to pump it to 18%. Our pork loin weighs 10 lb so we need to pump it until it weighs 11.8 lb and since we need a cover solution anyway we are going to dissolve 1 lb of cure and 3 oz of bacon taste booster in 2 quarts of water for our injection. After we inject it we are going to cover it in a 50% strength solution to allow the cure to equalize within the meat and make sure it fully cures.

If you want to brine/pickle we recommend you use [Country Brown Sugar Cure](waltonsinc.com/country-brown-sugar-cure), you just have to modify the usage a little to get the correct parts per million. You will want to use 1.52 pounds of the cure to a gallon of water to get 120 PPM of ingoing nitrite. Fill the container with the cure before you put the pork loin in, this will allow it to suspend and cure evenly. Move to a cooler at 38° degrees and hold for 3-5 days. After it has sat for 3-5 days fill a meat lug with clean cold water, let it sit in that for 20 minutes, empty the container and fill it up with more cold water and let it sit for another 20 minutes to rinse of any excess salt. If you try and skip this step your bacon is going to be too salty. If you are wanting a less salty product then repeat this step a 3rd time.

The Smoke Schedule will be the same for either curing method. There are 2 ways to smoke Canadian Bacon, we can cook it to 132° if it is going to be pan fried or cooked again before serving, if you are not going to cook it again before eating then cook it to 158°.

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