Recipe: Tasty Homemade Canadian Bacon

Homemade Canadian Bacon. One thing above all others makes my kids happy: Canadian Bacon and Pineapple Pizza. (I'll admit, I'm fond of it, too.) So, confident in my general bacon-making abilities I embarked on a Canadian Bacon making experiment. I'm happy to report that homemade Canadian Bacon is, if anything, even easier than belly bacon and tastes great in all sorts of things - diced up with eggs, sliced. Keeps in fridge same as commercial bacon.

Fans of Canadian bacon will rejoice this recipe for making flavorful smoked pork loin at home. Making Canadian bacon or back bacon is more like curing a ham than making American bacon. Order boneless loin (not tenderloin) if you want to make this. You can cook Homemade Canadian Bacon using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Homemade Canadian Bacon

1. Prepare 2-1/2 pound of porkloin.
2. You need 3 tablespoons of Prague powder#1.
3. It's 2/3 cup of Himalayan pink salt.
4. You need 2 quarts of water.
5. It's 1/2 cup of honey/maple syrup.
6. You need 1 tablespoon of smoked salt I used alder smoked salt.
7. It's 1/2 teaspoon of granulated garlic powder.
8. It's 1 teaspoon of black pepper corns slightly crushed.
9. Prepare 1/4 teaspoon of ground sage.

Irish bacon is made like Canadian bacon but without the smoking step. The recipe also appears in his book by the same name. It's the perfect recipe if you want to get into curing and don't want a huge time commitment or if you just want the best damned Canadian bacon on the planet! When I told my wife I wanted to make some homemade Canadian bacon, I saw her soul die a little bit.

Homemade Canadian Bacon instructions

1. Heat the water with all the ingredients except the porkloin..
2. Smoked salt..
3. Heat stirring occasionally till the salt is absorbed into the brine. Trim the fat from the porkloin..
4. Let cool. When cooled add porkloin to a ziploc bag. Pour the brine over the porkloin in bag..
5. Fill the sink or pot with water. Put the bag into the water just enough to remove air from the bag. Do not completely submerge the bag but seal the bag before removing from the water..
6. Set bag in a bowl, and set into the refrigerator for a week. Turn the bag over daily. It takes 1/4 inch per day to absorb the curing brine..
7. I left mine to cure in the refrigerator for 10 days..
8. Fire up the grill build the fire on one side mostly..
9. Take the porkloin out of the bag and drain the brine. Add the porkloin to the cold side of the grill. Rinse the cured porkloin with water before smoking..
10. Smoke till done. Keep the temperature around 250°Fahrenheit. When the internal temperature is 165° Fahrenheit it's done. I hope you enjoy!!!.

What You Will Need for the Best Canadian Bacon Recipe. Unlike the other components, the ratio of sugar to cure is more of a. I have got to try this! They are not interchangeable unfortunately but pink curing salt is readily available online. I'll probably never buy ham or Canadian bacon again.