Homemade Canadian Bacon

December 12, 2012

Homemade gifts often mean to most – try making NibbleMeThis.com’s homemade Canadian Bacon this season!

pork loin for bacon recipe

I’ve wanted to cure and smoke my own Canadian Bacon for several years.

Problem was that most recipes I saw used Morton Tender Quick or Morton’s Sugar Cure and I couldn’t find either locally.  I kept meaning to order some but just never got around to it.   Homemade Canadian or “back bacon” seemed destined to spend an eternity on my food “bucket list.”

That all changed when this recipe recently fell into my lap.  It only uses salt and pink salt as the main curing agents and I can find that at my regular grocery store.

Adapted by NibbleMeThis.com from Make the Bread, Buy the Butter  

Ingredients (2 lbs)

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1/2 cup turbinado sugar
  • 2 Tbsp pink salt
  • 2 tsp vanilla extract
  • 2 lb boneless pork loin


1. Make the brine. In a large pot, heat 3 quarts of water, salts, and sugars until the salt and sugar is well dissolved. Remove from heat and let cool at least to room temp. Best practice is to chill it to 40f.

2. Place the pork loin in a container. Stir the vanilla extract into the cold brine and stir. Pour over the pork to cover. Place in refrigeration and let brine for 48 hours.

3. Remove from brine, rinse thoroughly, and pat dry. Place on a raised rack and put back in refrigeration UNCOVERED to air dry for 24 more hours.

4. Remove pork from refrigeration. Set up a smoker for a 250f cook using either hickory, fruit wood, or a blend of both. Smoke pork loin until it reaches an internal temperature of 150f. This took just over 2 1/2 hours for mine.

5. Allow to rest and cool. Place in a Glad zip top gallon bag and refrigerate at least 8 hours.

6. Slice thinly and serve as desired.

Here are the times and temps from my cook.  I smoked mine on my ceramic cooker using cherry wood at 250f.

Time (min)

Cooker Temp (f)

Internal Temp (f)






















I was worried how this would turn out.  Concerned enough that I bought a pack of Canadian Bacon as insurance for my Eggs Benny this morning.

sliced homemade bacon

The worry was for nothing, this turned out fantastic.  The bacon had the best smoke flavor I have ever had in Canadian Bacon.  Not too strong but definitely a key player.  It also had that salty/sweet taste I expect without being the slightest bit “hammy”.  I used it to make Trevor a pair of egg breakfast muffin sandwiches and he loved them.  I made Alexis and me Eggs Benedict and I was very impressed.


Source: NibbleMeThis.com

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