# Canadian Bacon

Transform a giant pork loin into delicious Canadian bacon with a sweet and savory cure, smoked to perfection.

- Cuisine: American
- Category: Breakfast
- Language: en

## Ingredients

- 6.72 pounds pork loin
- 1.25 cups table salt
- 1 cup brown sugar
- 1 cup maple syrup
- 1.5 tablespoons coarse black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cloves
- 1.25 teaspoons curing salt
- 1 cup water
- oil

## Instructions

1. Unpack the pork loin from its plastic packaging.
2. Place the pork loin in a tub and cut it in half.
3. Pat the pork loin halves dry with a paper towel.
4. In a mixing bowl, combine 1 1/4 cups of table salt, 1 cup of brown sugar, 1 cup of maple syrup, 1 1/2 tablespoons of coarse black pepper, 1 teaspoon of garlic powder, 1 teaspoon of ground cloves, and 1 1/4 teaspoons of curing salt.
5. Whisk all cure ingredients together until well incorporated.
6. Add 1 cup of water to the cure mixture to thin it out.
7. Pour the cure mixture over the pork loin halves in the tub, ensuring they are fully coated.
8. Cover the tub with aluminum foil.
9. Refrigerate the cured pork loin for 7 days.
10. After 7 days, remove the pork loin from the refrigerator.
11. Rinse the cure off the pork loin under running water and shake off excess water.
12. Start the fire in your smoker using a fire starter and charcoal chimney.
13. Dump the lit coals into the firebox of the smoker.
14. Add a piece of oak wood to the firebox to create smoke.
15. Heat the smoker to a target temperature of 225°F.
16. Place the cured pork loin halves onto the smoker racks.
17. Smoke the Canadian bacon for about 1.5 to 2 hours, or until the internal temperature reaches 145-147°F.
18. Remove the smoked Canadian bacon from the smoker and let it rest on the stove to cool down.
19. Transfer the Canadian bacon to the refrigerator to cool down further.
20. Set up the deli slicer and slice the cold Canadian bacon to your desired thickness.
21. Divide the sliced Canadian bacon into half-pound portions.
22. Vacuum seal the portions for future storage in the freezer.
23. To enjoy immediately, preheat a frying pan on the stove and lightly spray it with oil.
24. Place slices of Canadian bacon into the hot pan and fry until cooked to your preference.
25. Serve and enjoy the Canadian bacon.

## Equipment

- tub
- knife
- paper towel
- mixing bowl
- whisk
- aluminum foil
- refrigerator
- smoker
- fire starter
- charcoal chimney
- tongs
- oak wood
- meat thermometer
- baking sheet
- cooling rack
- deli slicer
- vacuum sealer
- vacuum seal bags
- frying pan

## Tips

- The maple syrup makes the cure very sticky; adding a cup of water helps to thin it out for easier application.
- Slicing the Canadian bacon when it's cold makes it much easier to get perfect slices.

## Source

- Original video: https://www.tiktok.com/t/ZTHb3PbN35TyY-awld1/
- Recipe page: https://www.cliprecipe.com/recipe/9792be78-1b96-4691-a5a3-16bcc0f4225e
- Extracted: 2025-07-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt