Canadian Bacon Recipe

Prepare brine

In a medium saucepan combine 2 cups of the water with kosher salt, pink curing salt (if using), brown sugar, maple syrup, crushed bay leaves, smashed garlic, peppercorns and juniper berries. Warm over medium heat, stirring until salt and sugar dissolve and mixture is fragrant, about 4–6 minutes. Do not boil. Remove from heat and add remaining 2 cups cold water to cool the brine. For quicker cooling you may add ice cubes (adjust final water volume to 4 cups). Chill until the brine is fully cool (below room temperature).

Cure the pork loin

Place the pork loin in a large resealable plastic bag or nonreactive container. Pour the cooled brine over the pork, pressing to remove air so the meat is fully submerged. Seal, then refrigerate. Cure for 4–5 days for a 2-lb loin, turning or massaging the bag once a day so the brine distributes evenly. For a milder cure, 3 days may suffice; for more penetrating flavor, go to 5 days. The meat will feel firmer when fully cured.

Rinse and rest

After curing time, remove the loin from the brine and discard the brine. Rinse the meat thoroughly under cold running water to remove excess salt and seasonings, then pat dry with paper towels. Place the pork on a wire rack set over a tray and refrigerate, uncovered, for 4–12 hours (preferably overnight). This pellicle (dry surface) helps smoke and glaze adhere.

Preheat and prepare smoker or oven

If smoking: preheat smoker to 175–200°F (80–95°C) for low-and-slow smoking. Use mild fruitwoods (apple or maple) or hardwoods like hickory sparingly for a light smoke. If roasting: preheat oven to 300°F (150°C). Arrange a wire rack inside a rimmed baking sheet and place the pork loin on the rack.

Smoke or roast the pork

Place the prepared pork loin in the smoker or in the oven. Smoke or roast until the internal temperature reaches 145°F (63°C) for classic Canadian bacon texture or up to 150°F (66°C) if you prefer slightly firmer meat. This typically takes 1.5–2.5 hours depending on thickness and method. Monitor with a probe thermometer inserted into the center.

Glaze (optional) and rest

When the pork is 5–10°F (2–6°C) below target (around 140–145°F), brush on the maple syrup thinned with a teaspoon of olive oil to help it spread. Return to heat for another 5–10 minutes to set the glaze and reach final temperature. Remove the loin and tent loosely with foil. Let rest 10–15 minutes; carryover will finish the cooking and juices will redistribute.

Slice and serve

Slice the Canadian bacon crosswise into 1/8–1/4-inch thick rounds for classic breakfast slices. Serve warm or refrigerate to chill and use later: chilled slices can be pan-fried for a minute per side to caramelize before serving. Sprinkle freshly ground black pepper to taste.