Until I was about forty years old I never thought to learn how to make Canadian bacon. I had never heard of Canadian bacon before. In Ohio, where I grew up, we always had our own smoked bacon, fresh bacon, and salted pork bacon. It all came from the pigs which we raised and butchered. Dad and the boys (My brothers) finished the curing process after out fall butchering. Thinking back, I would not have cared to have any other type.
After moving to Florida, my husband and I were invited to a brunch at the country club. On the brunch table was a pretty tray of individual servings of Eggs Benedict. At that time I did not even know what Eggs Benedicts were. I could see the eggs were very soft, I figured most likely poached. I was never found of soft cooked eggs so they really did not appeal to my taste buds. I didn’t think I would want to learn how to make Canadian bacon just for this egg recipe at that time. Our host really liked Eggs Benedict so of course we were encouraged to try one. It did not take much encouragement for my husband being a great lover of poached eggs. Needless to say, he loved the whole dish; eggs, meat, muffin and the creamy sauce. Immediately he said, “You have to learn to make these”. While I did try one, I must say that the meat was better than the poached eggs. I really like the Canadian bacon and the creamy sauce was also very good. I asked what they were call and gathered as much information as I could about making them. Not long after that, I bought some bacon at the store so I could try making the Eggs Benedict. It wasn’t quite the same as the bacon at the country club, but that was all that was available. After my first attempt in making Eggs Benedict, I realized this Canadian bacon was not as good either. I tried several brands of Canadian bacon from other supermarkets and in my opinion none was very good. I knew then that I was going to have to learn how to make Canadian bacon myself. I really had no idea where to start in learning how to make Canadian bacon. This is about the only recipe I did not have. I found that it is not actually “Canadian” bacon. I first read that it originated in the Northwest part of the United States. Then I read that the name came from Britain buying pork from Canada many years ago when they were short on meat. That might be true if the pork had been cured before being shipped, but this meat is only called “Canadian” bacon in the United States. I had to start somewhere if I wanted to learn how to make Canadian bacon. I remembered that I had Morton Tender Quick curing salt on hand, which I use to make salami and do other things that keep food fresh. I went on the website of Morton Meat Cure and sure enough, there was a recipe. It is quite easy to make. Try their recipe below (Check out their website for other information).
Canadian bacon, sometimes called back bacon, is a tasty breakfast meat that’s quite easy to make at home. With just a few simple ingredients like pork loin and Morton Tender Quick curing salt, you can have homemade Canadian bacon ready in less than a week. In this complete guide, I’ll walk you through everything you need to know to make this lean, protein-packed bacon in your own kitchen.
An Overview of Canadian Bacon
First, let’s start with a quick overview of what exactly Canadian bacon is. Canadian bacon comes from the lean eye of the pork loin. It has a bright pink color and a tender, dense texture similar to ham. The meat is wet cured or dry cured, giving it a distinctive salty flavor. It is then lightly smoked to add a hint of wood-fired taste. When cooked, Canadian bacon should be juicy and mild.
Some key traits that set Canadian bacon apart from regular bacon include:
- Made from pork loin rather than pork belly
- Very lean and low in fat
- Sold in oval or round slices rather than long strips
- Thicker cut compared to typical breakfast bacon
- Has a smoked flavor but isn’t crispy like bacon
- Bright pink color even when cooked
If you’ve only had the pre-packaged stuff, homemade Canadian bacon is on a whole different level. The flavor really shines when you cure and smoke the pork yourself.
Necessary Ingredients and Equipment
Making your own Canadian bacon at home is simple with minimal ingredients and equipment needed.
Ingredients:
- 1 boneless pork loin (about 3-5 lbs)
- 1 Tbsp Morton Tender Quick curing salt per lb of meat
- 1 tsp granulated sugar per lb of meat
- Water
- Optional spices: garlic, bay leaves, whole peppercorns
Morton Tender Quick is the essential cure that gives the bacon its unique saltiness and helps preserve it. The sugar balances out the salt flavor. You can add other seasonings like garlic, bay leaves, or peppercorns to the cure if desired.
Equipment:
- Sharp knife for trimming pork loin
- Large non-reactive bowl or container for curing
- Resealable plastic bags or plastic wrap
- Smoker or oven for cooking
- Meat thermometer
That’s really all you need to make deli-quality Canadian bacon at home!
Step-by-Step Instructions
Follow these simple steps for perfect homemade Canadian bacon every time:
1. Prepare the Pork Loin
- Start with a 3-5 lb boneless pork loin.
- Trim off any excess fat or silver skin.
- Rinse the pork and pat dry if needed.
2. Make the Curing Mixture
- In a small bowl, mix together 1 Tbsp of Morton Tender Quick and 1 tsp sugar per lb of pork.
- You can add any other desired seasonings at this point such as minced garlic, bay leaves, or whole peppercorns.
3. Apply the Curing Mixture
- Rub the curing mix all over the pork loin until fully coated.
- Place the coated loin in a resealable plastic bag or wrap tightly in plastic wrap.
- Press out any air pockets as you seal.
4. Cure the Pork Loin
- Cure the pork in the fridge for 3-5 days.
- Flip the bag or loin over daily to distribute the cure.
- The meat will firm up as it cures.
5. Rinse and Soak
- After curing, unwrap the loin and rinse off the cure mixture under cold water.
- Soak the loin in fresh cold water for 30 minutes to desalinate it.
6. Dry and Smoke
- Pat the pork loin dry with paper towels.
- Allow it to air dry slightly in the fridge until the surface is tacky.
- Hot smoke the loin at around 225°F until it reaches an internal temperature of 145°F.
7. Slice and Cook
- Once smoked, allow the Canadian bacon to rest before slicing into round slices around 1/4 inch thick.
- Fry the slices in a skillet until warm and slightly crispy around the edges before eating.
Serving Suggestions
Canadian bacon is very versatile and can be enjoyed in many dishes
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Breakfast sandwiches – Use Canadian bacon instead of regular bacon on egg sandwiches or breakfast burgers.
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Eggs Benedict – Canadian bacon is the perfect meat for this brunch classic.
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Omelets or frittatas – Dice up some Canadian bacon and add it to your favorite omelet fillings.
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Pasta carbonara – Crisp up the Canadian bacon and mix with pasta and a creamy sauce.
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BLT sandwich – Canadian bacon adds a smoky twist to the classic BLT
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Pizza – Top pizzas with Canadian bacon for a tastier version of ham and pineapple pizza.
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Soups or salads – Chop or dice Canadian bacon to top soups and salads
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Bacon and cabbage – Sauteed Canadian bacon gives this comfort food extra flavor.
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Baked potatoes – Canadian bacon pairs great with loaded baked potatoes.
With its versatile flavor, the possibilities are endless! Homemade Canadian bacon can upgrade so many dishes.
Storage Tips
Properly stored, homemade Canadian bacon will last:
- In the refrigerator for up to 1 week
- In the freezer for 2-3 months
To maximize freshness:
- Keep raw cured bacon separate from cooked bacon.
- Store sliced Canadian bacon in a zip top bag or wrapped in plastic wrap.
- For best texture, slice just before eating instead of slicing the entire batch at once.
Frequently Asked Questions
Does the pork loin need to be refrigerated during curing?
Yes, it’s important to keep the pork loin chilled at 40°F or below while curing for food safety.
How long does it take to cure the loin?
The minimum curing time is 3-5 days. For best flavor, cure for a full 7 days.
Can I use pork tenderloin instead?
No, loin is better suited. The tenderloin is very lean so the bacon may turn out dry.
Do I need to rinse off the cure before smoking?
Yes, always rinse the cured loin well before smoking. This removes excess surface salt.
What wood should I use to smoke the bacon?
Fruit woods like apple, cherry, peach, or maple all pair nicely with Canadian bacon.
Conclusion
With just a few simple ingredients and steps, you can have artisan-quality Canadian bacon ready in under a week. The keys are using the right amount of Morton Tender Quick cure, curing the pork correctly in the fridge, rinsing well, and then smoking at low temperature until fully cooked. Sliced thin and cooked up crispy, homemade Canadian bacon is absolutely delicious in breakfast dishes, sandwiches, soups, salads, and more. Now that you know how easy it is to make, you’ll never have to settle for store-bought again!
CANADIAN BACON STACK UPS
Learn how to make Canadian bacon and serve as a “stack up”.
- 1 Cup whole cranberry sauce
- 2 Tablespoons light corn syrup
- 1 Can (1 Pound) sweet potatoes (Drained)
- 1 Tablespoon melted butter
- 1 Tablespoon brown sugar
- ¼ Teaspoon ginger
- 1 Pound Canadian bacon (One piece)
Preheat oven to 350F degrees. Combine the cranberry sauce and corn syrup in a bowl; set as9ide. In another bowl beat potatoes, butter, sugar and ginger with mixer until light. Slice the bacon into 12 slices; set aside. TO ASSEMBLE layer half of the bacon slices in a 10X6 casserole baking dish. Spread half of the mashed sweet potatoes over the bacon slices. Cover potatoes with remaining slices of bacon. Top each slice with a mound of remaining potatoes. Drizzle the cranberry sauce over the stacks; bake 45-60 minutes. NOTE: Baste with sauce occasionally during baking. Lift servings out with a spatula; serve 6.
HOW TO MAKE CANADIAN BACON
Learn how to make Canadian bacon using a recipe from Morton Tender Quick.
- 1 Boneless pork loin
- 1 Tablespoon Morton Tender Quick (Per pound of pork loin)
- 1 Teaspoon sugar (Per pound pork loin)
Trim the fat from the pork loin. Combine and mix Morton Tender Quick and sugar. Rub mixture into the pork; place in food grade plastic bag; seal end. Refrigerate to cure for 3 to 5 days. Remove pork from the cure; soak meat in cool water for 30 minutes. Remove from water and pat dry; refrigerate uncovered to dry slightly. Cut into 1/8 to ¼ inch slices; preheat oil coated skillet over low heat. Cook bacon slices 8 to 10 minutes turning one time to brown both sides.
- 2 English muffins
- Softened butter
- 4 Slices Canadian bacon (Cooked)
- 4 poached eggs; I use an egg poacher (see below for how to do it).
Hollandaise Sauce
- ½ Cup butter
- 3 Egg yolks (Beaten)
- 1 Tablespoon cold water
- 1 Tablespoon lemon juice
- Hot pepper sauce
- Salt/ pepper to taste
FIRST TO MAKE HOLLANDAISE SAUCE cut butter into little pieces; set aside. Beat egg yolks, water and juice together in the top of a double boiler. Stir over hot (NOT boiling water); gradually stir in the butter pieces. Stir until slightly thickened; season with salt, pepper and hot sauce. Set off and keep warm until serving Eggs Benedict. TO ASSEMBLE EGGS BENEDICT spread cut sides of muffins with butter. Broil muffins until lightly browned; place a slice of Canadian bacon on each half. Top bacon slices with poached eggs; spoon warm Hollandaise sauce over the top. Serves 2. POACHED EGGS INSTRUCTIONS Poached eggs always make a nice breakfast after you learn how to make Canadian bacon. FOR POACHING EGGS lightly grease bottom of a large saucepan. Add 2 inches of water and bring to a boil. Break eggs one at t a time in a saucer; slide into the water. Simmer eggs 3 to 5 minutes or until desired doneness. Remove eggs with slotted spoon to assemble Eggs Benedict.