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Easiest Way to Cook Tasty Smoked Canadian Bacon

    Smoked Canadian Bacon.

    Smoked Canadian Bacon You can have Smoked Canadian Bacon using 7 ingredients and 21 steps. Here is how you cook that.

    Ingredients of Smoked Canadian Bacon

    1. Prepare 1 large of pork loin.
    2. Prepare 1 of morton's tenderquick.
    3. Prepare 1 of pure maple syrup.
    4. It’s 1 of onion powder.
    5. Prepare 1 of garlic powder.
    6. It’s 1 of dark brown sugar.
    7. You need 1 of hardwood for smoking.

    Smoked Canadian Bacon step by step

    1. Remove silver skin and trim fat away from pork loin.
    2. If pork loin is large cut into approximately 2 to 3 pound loafs.
    3. The ratios of ingredients are 1 tablespoon of Morton's tenderquick per pound and the dark brown sugar garlic powder and onion powder is one teaspoon per pound.
    4. For example a two pound chub would have 2 tablespoons of tender quick and 2 teaspoons each of remaining ingredients.
    5. Once you have determined your measurements mix all dry ingredients together.
    6. The maple syrup is not mandatory for this so I use just enough with the dry ingredients 2 distribute them evenly.
    7. If you opt to not use the maple syrup it is crucial that you evenly distribute the dry ingredients.
    8. Once you have evenly distributed on the pork loin place in a ziploc bag (I double bag for safety) and place in 35 to 40 degree fridge for six days,massaging daily.
    9. The tender quick cures the pork to inhibit botulism from forming.
    10. After 6 days remove from the bag and immerse in cold water for 30 minutes.
    11. Now you can slice a piece off and throw it in a frying pan and fry it up to see if its too salty.
    12. If it is still too salty repeat step 10.
    13. Pat pork loin dry and place on plate in refrigerator uncovered overnight.
    14. This allows pellicule (rind)to form on the outside.
    15. Pick the hardwood of your choice to smoke with. I prefer something mild such as maple or Apple.
    16. set your smoker temperature to 225 °.
    17. 2 hours of smoke and bring the internal temperature of the bacon to 140°.
    18. wrap in aluminum foil until cool enough to handle.
    19. Wrap in plastic wrap or vacuum seal and place in refrigerator for 48 hours to mellow out.
    20. after 48 hrs. slice in 1/8″ pieces or however thick you choose.
    21. you can omit any of the ingredients as long as you keep the Morton's tenderquick.