Canadian Bacon Recipe

Prepare brine

In a saucepan combine 1 cup of water, kosher salt, brown sugar, pink curing salt, black peppercorns, allspice and bay leaves. Warm over medium heat, stirring, until salt and sugar dissolve (do not boil). Remove from heat and add the remaining 3 cups cold water to bring temperature down. Add crushed garlic. Chill brine completely in refrigerator — at least 1 hour — until cold.

Brine the pork

Place the trimmed pork loin in a 2–3 qt nonreactive container or a heavy resealable plastic bag. Pour the chilled brine over the pork so it is fully submerged. If needed, weigh it down with a small plate. Refrigerate for 4–5 days, turning or massaging the bag once a day to ensure even curing. (This is a short cure optimized for a 1.5–2 lb loin.)

Rinse and dry

After 4–5 days remove the pork from the brine. Rinse thoroughly under cold running water to remove excess surface salt and seasonings. Pat dry with paper towels. Place on a rack and refrigerate uncovered for 4–12 hours to form a sticky pellicle (a tacky surface helps with browning).

Season exterior

Lightly coat the outside of the pork with the ground black pepper, pressing it into the surface so it adheres evenly. This gives the classic peppery edge to Canadian bacon.

Bake to cook through

Preheat oven to 300°F (150°C). Place the pork loin on a rack set in a shallow roasting pan. Roast until internal temperature reaches 140°F (60°C) for slightly pink, tender Canadian bacon, about 45–60 minutes depending on thickness. Start checking temperature at 40 minutes. Remove from oven and let rest 10 minutes; internal temp will rise a few degrees to about 145°F.

Optional glaze and sear

If you want a shiny sweet finish, brush the pork lightly with maple syrup. Heat a skillet over medium-high with the neutral oil. Slice the pork into 1/4–1/2-inch thick rounds. Quickly sear slices 30–60 seconds per side until lightly caramelized. Alternatively, broil slices for 1–2 minutes per side.

Slice and store

Serve warm or chilled. Slice into thin rounds. Refrigerate leftovers in an airtight container for up to 7 days. For longer storage, freeze slices up to 3 months.