Canadian Bacon Recipe
Infused with that traditional smoky maple flavor, this homemade Canadian bacon is just what you need to elevate your sandwiches, pizzas, salads and beyond to incredible flavor heights!
Ingredients
- 4-5 pound boneless pork loin , silver skin and excess fat removed
- 1 gallon water
- 1 1/2 cups coarse kosher salt
- 1 tablespoon Prague powder #1 (aka pink curing salt #1)
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 5 cloves garlic , peeled and smashed
- 1 tablespoon whole black peppercorns
- 8 sprigs of thyme (or 1/2 teaspoon dried thyme)
- 4 whole star anise
- 4 bay leaves
- 1 teaspoon whole juniper berries , optional
Instructions
- Place the water, curing salt, brown and white sugars, maple syrup, salt, garlic and spices in a large pot and bring it to a boil. Boil for 2-3 minutes then turn the heat off and let the brine sit until completely cooled. If you need to speed things up, you can boil half of the water with the other ingredients and then add the remaining half of cold water to cool it down faster. Once fully cooled, place the pork loin in the pot. If the pot is not wide enough to hold the pork loin, use a large stainless steel bowl or other non-reactive container that will fit it. The pork loin must be completely immersed under the brine. It helps to place something heavy on the pork loin to keep it weighed down. Place the lid on the pot or container and place it in the fridge to cure for 5-6 days.
- After 5-6 days remove the pork loin from the brine and thoroughly rinse it. Pat it dry with paper towels. Preheat the smoker to 325°F (or as close to that as your smoker will go) and smoke the pork loin with some apple wood chips (a handful added twice towards the beginning is sufficient) until the internal temperature registers 145°F (this can take anywhere from 1 1/2 to 3 hours depending on the thickness of the pork loin and the ambient temperature). Remove the smoked pork loin and allow it to cool completely. You can slice it now or later; either way, wrap it well and store it in the fridge where it will keep for up to 2 weeks. It can also be pre-sliced and frozen for at least 3 months.
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