How to Make Homemade Canadian Bacon - Recipe
How to Make Canadian Bacon
Learn how to make Canadian Bacon with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Canadian Bacon?
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.
10 lb Pork Loin
Before we prepare our solution you need to be sure that you are using water that is between 40° and 45° and the water cannot be hard water, it must be potable and low in microbial levels. You can either buy distilled water or you can hold water in a cooler overnight to allow any gasses to bleed out.
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.
To make a 50% strength solution we have two options, we can either dissolve another lb of the cure in 1 gallon of water or we can weigh what we have left over from our injection solution and add that weight in water and use that as our 50% strength cover. Since we injected it and this cure contains Sodium Erythorbate we only need to hold this product overnight in a stark bucket liner and then it will be ready to smoke.
If you want to brine/pickle we recommend you use 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 145°.
Thermal Processing & Smoking
Stage 1 - 120° with no smoke and dampers closed for 30 minutes
Stage 2 - 135° close dampers down and add smoke
Stage 3 - 150° for 30 minutes
Stage 4 - 165° for 30 minutes
Stage 5 - 180° until internal temp reaches 132° or until 145° 1
Once it has reached the desired temperature remove it from the smoker, put it in an ice bath for about 20 minutes and let it sit out for an hour at room temperature before moving to the cooler. Now you can slice it into pieces as thick as you want and all it needs is to be reheated in a pan or oven to be enjoyed at anytime.
Making Canadian Bacon is very easy, it’s actually a fair amount simpler than making regular bacon as Pork Loins are more available to most people than pork bellies are.
1. I realize I said 158 degrees in the video but I meant 145. So to be clear if you are not going to be pan frying this, or heating it again before eating then you need to cook it until it is 145 degrees. (Return to text)
- Try different rubs on the outside of your loin, doesn’t matter if you add heat or something sweet, either one will add a nice kick to the taste.
Next time I make this I am going to take the meatgistics user Raider2119s advice and try to coat the outside of the loin with ground up yellow peas, this would make it peameal bacon which is traditionally how the Canadians Make it.
Watch WaltonsTV: How to Make Canadian Bacon
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I used the maple blue ribbon cure with the bacon booster from waltons and my Canadian bacon turned out awesome.
@sausage-king Looks good! Have you ever tried putting a rub on the outside? I rubbed rehydrated jalapeno flakes on one I did a while ago and it gave it a nice little hit of heat!
tundra last edited by
When injecting the loin and letting it sit overnight to you still soak it in water like you would when brining?
@tundra Yes. In the video it mentions mixing the remaining full strength solution with an equal amount of water (for a 50% solution) to help distribute the cure more evenly. I use a turkey bag or bucket liner to do this. I have made a large amount of Canadian Bacon lately using this recipe and it turns out great!
Jim Nowak last edited by
@Jonathon can I use the Blue Ribbon and Bacon Taste Booster for a pickle solution? I have done the injection process in the past and want to try the pickle method as I used to. I will be gone for a few day and that process will work better for timing. It says that it will need 2lbs/100lbs to impart a 120ppm. Do I need to bring the solution up to 200ppm? Thanks
@Jim-Nowak We actually recommend you use Country Brown Sugar Cure when pickling bacon. The instructions on how much to use to get the correct PPM can be found in our How to make Homemade Bacon article and video. We recommend this because the Blue Ribbon Bacon Cure contains sodium erythorbate which is a cure accelerator which makes it better for use as an injection. However, there are many people who use the Blue Ribbon Bacon Cure as a brine and enjoy the results.
The 200 ppm is for dry rub not injection or brining. When brining or injecting it doesn’t matter as the 120ppm is what you are looking for!
@PapaSop I don’t buy too many packaged sausages these days (thanks to Walton’s!) but these were very good. They were on sale for $3.99 so I figured I couldn’t go wrong!
I used the above seasoning on the pork along with an extra dusting of cayenne. The ‘Chicken Red’ works really when used liberally on chicken or pork. I don’t normally use premixed seasonings but this one is good and work fast to infuse flavor. It gives everything a great color. It’s salty and garlicky with a little heat. I stumbled upon it by chance and have only seen it at a grocer an hour from me. I stock up any time I get that way.
Very nice. Johnsonville? Wow, from my home land. Pretty much how we judge all brats. Enjoy!
Forgot to mention the taste of the chops after all that. Very good, unique. Will do again.
@PapaSop no deals on chicken but I picked up some bone-in loin chops and some chorizo to go with my grilled jalapeños and asparagus! Everything turned out perfectly moist and juicy. The brats (Johnsonville) were better than expected. If the Excalibur chorizo brat seasoning is as good as those I’ll be quite happy.