Cure and smoke Pork Loin - Like Ham



  • I am thinking that it would work to use ham curing products to cure a boneless pork loin and then smoke it low and slow. In my vision this would yeild a boneless, slice-able product with ham like flavor and texture. Have I inhaled too much hickory smoke?


  • Regular Contributors

    It works great I smoke it till 155 degrees internal. Rub with black pepper adds a nice flavor, and you have Canadian Bacon. PS. trim the fat off of it before curing and smoking.



  • I have made several pork loins as Canadian bacon, and they turned out well. Before placing them into the cure, trim off as much fat and silver skin as you can. A bit here and there is not an issue. After removing from the cure, pat it dry and you have Canadian Bacon. I prefer mine smoked just a bit. I set my smoke to 170F, and put the pork loin for about 90 min. I don’t care for mine to be heavily smoke like a ham. I cut it into 4 pieces. I do the cooking when it goes into what ever recipe I am making.

    I made one for my son’s girlfriend and she is very stingy about sharing it.



  • Lots of good information we have cured and smoked pork loins for several years with good success. Our recipe calls to soak the pork loin in the brine for 4 days I left the loins in the brine for 5 days once it was a little salty. Be sure to rinse off the pork loins when you take them out of the brine pat dry put them back in the refrigerator on a jerkey rack for 12 hours roll them over a few times this form a coating on the out side of the meat to help keep the juices in don’t over cook they dry out easy. Good luck.


  • Regular Contributors

    I’ve been making Canadian Bacon for a while… BUT… one of the smoke rings that I’m in has a lot of Canadians in it as well… They keep asking “What’s this Canadian Bacon you guys make down there in the states”?.. In other words… IT AIN’T CANADIAN !!!

    They make something similar called “Peameal Bacon” doing the same cure, then coating the loin with ground up yellow peas… put it back to rest in the fridge for a day or so, then instead of smoking, they just roast it in the oven or slice it and cook it in a pan on the stovetop…

    I did a 1/2 loin of peameal bacon with my last batch… I have been told not to waste my time making Canadian bacon any more… This stuff is DA BOMB!!!


  • Walton's Employee

    @raider2119 I won’t lie, I had to google what in the world a yellow pea is! Were they dried when you put them on? I am intrigued and it sounds fairly simple to make which I like.


  • Regular Contributors

    @jonathon yes, dried and split… come in a bag just like dried green peas, but a bit harder to find… Regular grocery stores (including Whole Foods) don’t seem to carry them, but we have an abundance of both Indian and Chinese grocery stores locally… every one of them has them!!! Be careful what you grab, I found there are numerous items that look like yellow peas and were labeled in either Indian or Chinese… Initially I grabbed a bag of what turned out to be yellow lentils… the guy at the checkout set me straight and pointed me to the right item… 🙂

    Instructions were to “rough grind” them so I had some larger chunks left in there… you want to make sure everything is ground to less than about 1/8" or it will end up being too crunchy…

    I used an EQ cure, and threw in some maple syrup and pickling spice… very basic… Then just coat with ground up yellow peas, let it rest for a day or so…Either slice and freeze or cook the entire roast… last time I cooked the entire roast, this time I’m doing some each way to see if there is any difference…



  • Any of you have a good recipe that isn’t salty for making Canadian bacon ? I have one but always looking to try something new…


  • Regular Contributors

    @sausage-king
    I was in Toronto and had an egg and pea meal ham breakfast sandwich. It was good don’t get me wrong but it was roasted not smoked. Guess I’m a traditional ham kinda guy. The pea meal was very similar to what pizza places put on the bottom of the pizza crust.


  • Regular Contributors

    @parksider : For some reason it has become popular to substitute corn meal for the pea meal… That’s why it’s the same as what a pizzeria uses (cornmeal/flour mix) to keep raw pizza dough from sticking to the pizza piel…

    I really don’t get why it’s considered acceptable to substitute cornmeal, the bacon loses the incredible flavor from the peameal…


  • Walton's Employee

    @raider2119 I still havent had time to try this but I am absolutely going to be giving this a try in the next month or so. I’m just not sure I am going to be able to find the Yellow Pea, I think I have a local place that will have it but we will see!


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  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

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