Homemade Canadian Bacon

Crafting your own *Homemade Canadian Bacon* is easier than you think and results in irresistibly flavorful, smoky meat that's perfect for breakfast, sandwiches, or a protein-packed snack. This recipe features a lean pork loin that's slowly cured in an aromatic brine of kosher salt, sugar, bay leaves, garlic, and pink curing salt, ensuring rich flavor and perfect preservation. After a week of curing, the pork is gently smoked to golden, savory perfection using applewood or cherry wood for a sweet, smoky aroma. Whether sliced thin for crispy breakfast bites or thick for hearty main courses, this Canadian bacon is a DIY masterpiece that’s fresher, tastier, and healthier than store-bought versions. Learn how to transform simple ingredients into this deli-style delicacy with our easy, step-by-step guide!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 12

Ingredients

• 4 pounds Pork loin
• 0.5 cup Kosher salt
• 0.25 cup Sugar
• 2 teaspoons Pink curing salt (Prague powder #1)
• 1 tablespoon Black peppercorns
• 3 whole Bay leaves
• 3 pieces Garlic cloves, peeled and smashed
• 1 gallon Water
• 1 tablespoon Ground black pepper (optional, for seasoning)

Directions

Step 1

Trim the pork loin of excess fat and silver skin, leaving a thin layer of fat if desired.

Step 2

In a large pot, combine kosher salt, sugar, pink curing salt, black peppercorns, bay leaves, and smashed garlic cloves. Add 1 quart of water and bring to a simmer over medium heat, stirring until the salts and sugar dissolve. Once dissolved, remove from heat.

Step 3

Add the remaining water (3 quarts) to the pot to cool the brine. Refrigerate the brine until it is completely cold.

Step 4

Submerge the pork loin in the cold brine, ensuring it is fully covered. Use a plate to weigh it down if necessary. Cover and refrigerate for 5–7 days, turning the pork loin once daily for even curing.

Step 5

After the curing process, remove the pork loin from the brine and rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels.

Step 6

If desired, roll the cured pork loin in ground black pepper for added flavor.

Step 7

Preheat a smoker to 200°F (93°C). Add your preferred wood chips (applewood or cherry wood are recommended) for a mild, sweet smoke flavor.

Step 8

Place the pork loin in the smoker and smoke until the internal temperature reaches 150°F (65°C), which typically takes 1.5 to 2 hours.

Step 9

Once the pork loin reaches temperature, remove it from the smoker and let it rest for 10-15 minutes.

Step 10

Slice thinly for breakfast meats or thicker for main-course portions. Store leftovers in an airtight container in the refrigerator for up to one week or freeze for longer storage.

Nutrition Facts

Serving size	(5815.9g)

Amount per serving	% Daily Value*
Calories	4646.3

Total Fat 254.8g	0%
Saturated Fat 90.9g	0%
Polyunsaturated Fat 0g
Cholesterol 1433.4mg	0%
Sodium 56436.6mg	0%
Total Carbohydrate 63.6g	0%
Dietary Fiber 4.5g	0%
Total Sugars 50.0g
Protein 492.0g	0%

Vitamin D 0IU	0%
Calcium 672.7mg	0%
Iron 18.3mg	0%
Potassium 7928.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 43.6%

Carbs: 5.6%