gm https://meatwave.com/blog/homemade-cured-and-smoked-canadian-bacon-recipePosted Sun, Nov 24 2013 6:45PM
M.C Great recipe...I made it exactly as the recipe said, smoked it yesterday...came out sooo good I'm making another one today. 5 stars.Posted Fri, Dec 6 2013 3:32PM
jeff Going to it today , for the advice ,from st.Louis I love eggs beniii
Posted Thu, Dec 12 2013 4:04PMRS Very cool. Thanks for sharing.Posted Fri, Jan 3 2014 10:10PM
Ron I have one on the grill right now... I was going to use the smoker and figured, "why?" Small piece of meat, short cooking time. The grill is working just fine. Used a mix of apple and pecan wood. It's looking real good so far and is picking up a great color. Posted Sun, Oct 5 2014 2:02PM
cnazzy Nope... You dont smoke canadian bacon!!!! EVER!!! canadian here.. grew up with PEAMEAL Bacon and you never smoke it.
American's have it so wrong, I live in the USA now and its amazing how people mess this up every time..
You dont smoke it after its cured for atleast 4 days.. then you roll it in cornmeal. and leave it sit in the fridge for another couple days then cut in slices and fry..
You can freeze it. and fry it again at a later date or roast it in the oven.
Just thought people would know the REAL way to have peameal bacon!
Posted Thu, Oct 30 2014 1:59AMcybrowl crazzy if you're going to claim your Canadian .. get it right! Peameal bacon is one of two bacons we called Canadian. Smoked back bacon is the other. And before you say anything different. I should know , since I been a butcher in Ontario for 35 years. and most Americans who come up to buy Canadian Bacon want smoked back bacon not peameal baconPosted Sun, Dec 21 2014 5:42PM
snowtigger Just finished one loin night before last. Took it to 165f inside temp. All I can say is WOW!! Everybody has the same reaction. I am starting on four more. It is 30 degrees below zero. Big deal, I have a detached garage. It gets a little smokey in there, but I open the overhead door and air it out before I go in. It works for me. I think I will install a chimney before I fire up the old smoker again. It will get rid of the most of the smoke. Amazing what a retired guy will do when it's cold.Posted Sat, Jan 31 2015 3:37AM
jackie harsha Just made this. Is incredibly good. I'll probably never buy ham or Canadian bacon again. Thanks for the recipe. Posted Wed, Feb 18 2015 1:18PM
Mike Superb! This is the BEST Canadian bacon ever. Fantastic! Thanks for the post!Posted Mon, Apr 13 2015 9:36AM
chrysalis I did 1 loin about a month ago. It looked like a lot so I began giving it away. Bad move! Now I'm smoking 2 as we speak. It is absolutely awesome. Won't be as generous this time. Posted Wed, Oct 28 2015 1:57PM
Josh I will definitely be trying this recipe in the very near future! It looks delicious!!Posted Wed, Nov 4 2015 12:24PM
CPR Ive been making this recipe for two years now and my family and myself cant get enogh of it. I would make one every day if I had the time.
My aunt said that this is her Christmas present from now on.
Thank you for the recipe and keep it up.
PS I don't care if it's real canadian bacon or not
This is my canadian bacon from now on. Posted Sat, Nov 21 2015 8:30PMScott I dry cure with salt, brown sugar or honey, and cure. Put in big zip lock bag and cure 4-7 days. Then smoke.Posted Mon, Jan 18 2016 2:00PM
Tom Iam not a professional bacon maker or any of the sort but what I did see I like and Iam going to try it I do make bacon for myself and friends and it come out great. I make alot of different type of smoke sausage and dry Italian sausage and smoke cheese. Iam retired Electrion from Alaska after 40 years up there I move to Ohio. I have smoked alot of salmon and different types of fish, moose and caribou so I do know alot about the smokeing of meat and learned on my own trial and error I like all the BBQ pit master blog I come across I would like to enter one of the contest some day just to see How good I am at it but it cost alot of money maybe wishful thinking but I am going to try your recipe I will give feed back later Thanks .Posted Tue, Jan 19 2016 5:05PM
Tom Well today is March 10 2016 and want to reply on how good that recipe was for the candian bacon. It is short of amazing how good it is Iam in the process making more pork loins were half price today so I bought six and now I got to dig out my bigger smoker but its worth it. I would like to see if you had a different for just pork belly if not its okay But you got this one right good job .Posted Thu, Mar 10 2016 5:16PM
Pete I am using your recipe for the first time, but I have 6.8 lbs of loin to cure so I used 3 teaspoons of cure #1 but left all the other measurments the same. I just wonder if I should have only used the 2 teaspoons of cure. I plan to cure for 5 days before smoking and cooking to 140 FPosted Mon, Mar 28 2016 4:34PM
Josh @Pete The cure should probably have been fine for a loin the size you have, but 3 teaspoons of cure should be fine. Hope it turns out!Posted Sun, Apr 3 2016 5:49PM
Pete Thank you for your reply, yes the loin turned out just great !!
had a BLT and for breakfast had bacon and eggs, they were the best.
Thanks for the recipe, will be using this one from now on.
PetePosted Sun, Apr 3 2016 8:42PMRick Whether it's considered Canadian bacon, it's still real tasty whatever it is, especially on eggs Benedict.Posted Sat, Jun 25 2016 12:01PM
Richard Great recipe
How long should it keep and can you freeze itPosted Sat, Aug 20 2016 4:09PMMichael Outstanding recipe! I've made a bunch. Using bigger loins so I doubled the recipe. In fact, I've even gone sweeter with the maple and used coconut sugar instead of brown sugar. It's sweeter. I'm making some to use as gifts to the neighbors. They are used to the smoker smoking and wonder when I'm not sharing. Ha! It's been 3 years here so I might as well!Posted Tue, Dec 13 2016 12:11AM
PA Dutchman This recipe inspired me to give it a shot. That was 2 years ago. First batch was one whole loin. Used honey instead of maple syrup. Last year I did 3. I have a Hobart slicer which comes in handy for slicing. I vacuum packed the slices in convenient sized packs and I'm just about out. The local Giant food store has whole boneless tenderloins on sale right now for $.99 a lb! I snagged up six of them! I'll probably freeze some fresh to use with my home made sauerkraut, but at least 4 of the big ones are going to become bacon. This time I might cut off a chunk to try as Peameal bacon just to see the difference. Personally, I think it's going to be tough to beat the sweet smoky flavor, but I'll keep an open mind about it.Posted Tue, Dec 27 2016 8:46PM
Mat Oz Amazing recipe!
Did my first batch without the curing salt ( couldn't find any near me, had to order it from amazon but arrived too late), it still came out amazing!
I'm trying my second batch with the curing salt now, will see the difference between the two.Posted Sun, Jun 4 2017 6:00PMchris olson Going to start the process today. Made it once before with a different recipe that turned out very good, looking forward to it.Posted Sat, Jun 10 2017 1:38PM
Cheryl Husband made a batch and cold smoked it for four hours at 100 degrees F. Turned out great! He used one teaspoon of pink salt instead of two. Making another batch as I speak, thanks for the recipe!Posted Fri, Jun 30 2017 10:14AM
Larry Rodriguez Kind of difficult to smoke or bbq in the winter and in the northwest. It's cold, which makes the weber colder and lots of rain which I try to channel off the weber. In the winter time, I bake the loin in the house oven at 200 degrees F until it reaches an internal temperature of 142 degrees. I also tie the loin to maintain the round shape. It takes a minimum of 4 hours to bake at the low temperature but it looks and tastes awesome. I also measure out the pink salt on 25 lbs per 1 ounce of cure. Posted Mon, Dec 18 2017 12:30PM
MR. D First time curing and smoking canadian bacon. Turned out fantastic!! Used celery powered instead of curing salt. Thanks for sharing your recipe. Posted Sat, Feb 3 2018 7:26PM
Ace202 Just pulled off the smoker. Smells wonderful, cant wait to try. Used tenderloins as that was what was on special. Now the pork loins on sale this week. Going to have to go pick some up.
Posted Fri, Jul 20 2018 3:19PMBob R. Made this bacon last march for a week at the beach in April. I cut a nine lb. loin into three pieces for this batch.
At the beach ( for a wedding), we used two sections one morning for breakfast. It disappeared as fast as it was served .We served about twenty people that morning. What a hit! I Everyone loved it Two days later the third piece went along with three lbs. of homemade chicken maple apple sausage. Nothing was left. They cleaned me out!Today, I made another one about the same size. This time I coated two with black pepper and maple syrup. The third piece I coated with a Jalapeno / Raspberry jelly that my son made . Can't wait to try these two versions.
Thanks for sharing this great recipe. This is now my go to.Posted Tue, Jan 8 2019 4:38PM
Mr.Stix This recipe was excellent! The CB was a huge hit with family and friends. I made another with honey instead of maple syrup. Equally good. I love this as a base recipe, with the potential to tweak it to your liking. Thank you for sharing!Posted Thu, Dec 30 2021 12:59PM
Doug Can I use pink #2 curing salt?Posted Wed, Jun 8 2022 9:22PM
Josh @Doug Since this bacon will be cooked, you should stick to #1 curing salt.Posted Thu, Jun 9 2022 8:46AM
Dale Just going into smoker now !,Posted Wed, Sep 13 2023 2:29PM
Dale Finished a 7lb , neighbours finished it and I have a 9lber in the brine , my wife said she will not anymore storebought !,,,Posted Sat, Sep 16 2023 12:25PM
Dale Added some apple pie moonshine moonshine to the brine 👍😎Posted Fri, Dec 8 2023 4:44PM
FAQs
How long does it take to cure and smoke bacon? ›
Refrigerate for 14 days. After 14 days remove and rinse cure and pat dry. Leave uncovered in the refrigerator overnight. Smoke for 4 hours at temperatures under 165 degrees F.
What cut of meat is Canadian bacon made from? ›In the United States, "Canadian" bacon is plain lean "back bacon" made from the loin, and it is trichina treated but must be cooked before using.
What temperature is Canadian bacon done at? ›Get smoker to 225 Degrees F. Use a good hardwood of choice. For breakfast bacon cook to 145 degrees F. For finished bacon cook to 155-160 degrees F.
Is smoked Canadian bacon fully cooked? ›Fully cooked and naturally smoked over real hickory chips, the authentic flavor of Jones Canadian Bacon, sometimes referred to as back bacon, is just as good in a recipe as it is on its own—straight from the package! No wonder it's America's top-selling Canadian bacon.
How do you know if your bacon is cured enough? ›After 7 days, inspect your bacon. It should be firm to the touch all over, like touching a cooked steak — a sign that it has been cured. If the flesh still feels spongy and soft in spots, massage the meat again with an additional 2 tablespoons salt and check it again after 1 or 2 days.
What temperature do you smoke bacon after curing? ›Cook the cured belly. In a smoker or oven preheated to 200°F (93°C), insert the probe from your thermometer into the thickest part of the cured belly and set the high alarm on your DOT to 150°F (66°C) and cook the belly until it reaches the pull temperature, about 3-4 hours.
What's the difference between smoked bacon and Canadian bacon? ›Canadian bacon is more like a ham steak than the streaky cured and smoked strips of bacon that most of us are used to. American bacon comes from the fatty belly of the pig while Canadian bacon is typically cut from the loin. As such, it's much leaner than belly bacon and comes in rounded slices rather than strips.
What is the closest thing to Canadian bacon? ›Ham. Sliced ham and Canadian bacon can be used interchangeably in many cases, such as on Hawaiian pizza or sandwiches. However, ham is made from leg meat rather than pork loin, and it typically contains a sweetener such as sugar or honey while Canadian bacon does not.
What is the difference between Canadian bacon and Canadian bacon? ›Some Americans refer to peameal bacon as 'Canadian bacon'. However, 'Canadian-style bacon' or 'Canadian back bacon' are terms used by the U.S.-based North American Meat Institute for an American style of smoked back bacon.
How do you calculate the cure for bacon? ›A gram scale is typically used to weigh the meat. This weight is then entered into a “cure calculator” that will determine the proper amounts of salt, sugar, and cure #1 according to preset percentages (these percentages can be adjusted for taste). Typically, salt is set at 2% of the meat's weight and sugar at 1%.
Can you cold smoke Canadian bacon? ›
I put the bacon in and let it cold smoke for 6 hours. Then I put it in the fridge, uncovered overnight. If you are not set up for cold smoking, you can skip this step and just hot smoke it.
Can you eat fully cooked Canadian bacon cold? ›Canadian bacon is sold already cooked and can be eaten straight from the package but it can also be cut up, sautéed, or fried and garnished over a meat, fish, seafood or vegetable dishes, as well as in stews, soups, pasta, and rice.
What do people in Canada call Canadian bacon? ›Canadian bacon
Its flavor is described as more ham-like than other types because of its lean cut. The term "Canadian bacon" is not used in Canada, where the product is generally known simply as "back bacon" while "bacon" alone refers to the same streaky pork belly bacon as in the United States.
Canadian Bacon
Ingredients: Pork Cured With: Water, Sugar, Salt, Contains 2% Or Less: Sodium Lactate, Sodium Phosphate, Natural Flavor, Maltodextrin, Sodium Diacetate And Sodium Nitrite (preservatives).
The meat we refer to in the U.S. as Canadian Bacon is actually a form of Back bacon made from the pork loin. In Canada they would call this back bacon. In Ontario they produce a superior product called Peameal bacon . We use the word ham to refer to other types of cured pork, particularly those from the leg.
Is 3 days enough to cure bacon? ›There are a few different methods when it comes to curing bacon. As mentioned above it takes approximately five days. However, depending on the size of the cut of meat and the type of salt being used, it can take anywhere from three days to two weeks.
Does bacon need to be cured before smoking? ›Bacon must first be dry rubbed and cured for about 7-10 days. And while you can slice and fry it immediately after curing, American-style bacon is usually smoked to give it flavor. Here, I offer three ways to smoke the baco: full-on grill smoking, oven roasting with liquid smoke, or a combination of the two.
How long should meat cure before smoking? ›Keep it in a cool place – less than 40 degrees Fahrenheit – for 18 days. If the meat is firm, it's ready to smoke. If the meat is not firm, you'll need to cure it more, unless you are going to freeze it or cut it up and eat it right away. You may use a dry salt rub or a brine to soak the meat.
Why do you cure bacon before smoking? ›Cured bacon is treated with salt and nitrites to preserve flavor and color, and to stop bacterial growth. Uncured bacon is still cured, only with naturally occurring nitrites like celery juice powder.