Canadian Style Bacon Recipe
Make Canadian Style Bacon Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cured Pork and Brine
Finish/Smoke (optional) and Searing
Method
Cured Pork and Brine
- 1
Prepare the brine
In a medium saucepan, combine 2 cups of water, kosher salt, pink curing salt, brown sugar, maple syrup, black peppercorns, coriander seeds, bay leaves, and crushed garlic. Heat gently over medium heat, stirring occasionally, until salt and sugar dissolve (about 5 minutes). Do not boil. Remove from heat and add remaining 4 cups cold water to cool the brine to room temperature.
- 2
Trim the pork loin
Trim excess fat and silver skin from the pork loin, leaving a thin cap of fat (about 1/8 inch) to keep the meat moist during cure and cooking. Pat the loin dry with paper towels.
- 3
Brine the pork
Place the pork loin in a non-reactive container or large resealable plastic bag. Pour the cooled brine over the loin ensuring it is fully submerged. If needed, weigh the pork down with a plate. Refrigerate for 5 to 7 days, turning the loin once a day to ensure even curing.
- 4
Rinse and dry
After curing, remove the loin from the brine and rinse thoroughly under cold running water to remove excess surface cure. Pat dry with paper towels. Place the loin on a wire rack set over a baking sheet and refrigerate, uncovered, for 12 to 24 hours to form a tacky pellicle (this helps smoke adhere if smoking).
Finish/Smoke (optional) and Searing
- 5
Smoke or roast the loin (optional)
Preheat a smoker to 200°F (95°C). If you prefer not to smoke, preheat an oven to 250°F (120°C). Place the cured loin on the smoker rack or on a wire rack in a baking pan. Smoke/roast until the internal temperature reaches 150°F (65°C), about 2 to 3 hours depending on size and equipment. Use applewood or maple chips for a complementary flavor if smoking.
- 6
Cool and chill
Remove the loin when it reaches 150°F, tent loosely with foil and let rest at room temperature for 30 minutes, then refrigerate until chilled (at least 2 hours). Chilling makes slicing cleaner.
- 7
Slice and finish
Remove chilled loin and slice crosswise into 1/4- to 1/2-inch thick slices. Lightly coat both sides of each slice with freshly ground black pepper. Heat oil in a skillet over medium-high heat. Add slices in a single layer (work in batches) and sear 1 to 2 minutes per side until browned and caramelized; brush with maple syrup during the last 30 seconds for a glaze if desired.
- 8
Serve
Serve warm as a breakfast meat, on sandwiches, or chopped into salads. Store leftovers refrigerated up to 7 days or freeze for up to 3 months.