Canadian Bacon Recipe

Prepare brine

In a medium saucepan, combine 4 cups water, kosher salt, pink curing salt, brown sugar, maple syrup, whole peppercorns, bay leaves, smashed garlic and thyme. Heat gently, stirring, until salts and sugar dissolve (do not boil). Remove from heat and let cool to warm (about 110°F / 43°C).

Chill brine

Stir in 2 cups ice to bring the brine down to refrigerator temperature. Taste (it should be noticeably salty and slightly sweet). If brine is still warm, cool fully in fridge before proceeding.

Submerge pork

Place the 3 lb pork loin in a nonreactive container or a large sealable plastic bag. Pour cooled brine over the pork so it is fully submerged. If using a bag, squeeze out excess air and seal. Refrigerate for 4 to 7 days, turning the loin once a day to redistribute the brine. Use 24 hours per inch of thickness as a guide; for a typical 1–1.5" loin, 4–5 days is sufficient for flavor and cure.

Rinse

After curing time is complete, remove pork from brine and discard the brine. Rinse the loin thoroughly under cold running water to remove excess salt and spices.

Air-dry

Pat the pork dry with paper towels. Place on a wire rack over a baking sheet and refrigerate, uncovered, for 4–8 hours or overnight. This forms a tacky pellicle on the surface that helps smoke and glaze adhere and improves texture.

Preheat smoker or oven

If smoking: preheat smoker to 200°F (93°C) using hardwoods like apple or maple for a mild, sweet smoke. If oven-roasting: preheat oven to 300°F (150°C) and have a shallow pan of water in the oven to maintain humidity.

Season pork

Brush the pork lightly with 1 tablespoon olive oil. Rub evenly with 1 teaspoon ground black pepper and (optional) 1 teaspoon smoked paprika to add color and subtle smokiness.

Smoke or roast until safe internal temperature

Place the pork loin on the smoker racks or on a rack set over a roasting pan in the oven. Cook until the internal temperature reaches 145°F (63°C) measured at the thickest part — this typically takes 1.5 to 2.5 hours in a smoker at 200°F or about 60–90 minutes in a 300°F oven, depending on loin size and starting temperature. Monitor with an instant-read thermometer.

Glaze and rest

For a finishing glaze, brush the loin with 2 tablespoons maple syrup during the last 10 minutes of cooking, then return to heat just long enough to set the glaze (about 5–10 minutes). Remove the loin and tent loosely with foil. Let rest 10–15 minutes; carryover will finish cooking and juices will redistribute.

Slice and serve

Slice the Canadian bacon into 1/4"–1/2" thick rounds for breakfast-style slices or thicker for sandwiches. If desired, quickly sear slices in a skillet over medium heat 30–60 seconds per side to caramelize before serving.