Canadian Bacon Recipe

1. Make brine

In a saucepan combine 1 cup of the water with kosher salt, 2 tablespoons brown sugar, pink curing salt, black peppercorns, smashed garlic, and bay leaf. Heat gently, stirring until salt and sugar dissolve—do not boil. Remove from heat and add remaining 5 cups cold water to cool the brine to room temperature. Add thyme sprigs. Chill the brine in the refrigerator until thoroughly cold (about 30 minutes).

2. Brine the pork

Place the trimmed pork loin in a nonreactive container or large resealable bag. Pour the chilled brine over the pork, ensuring the meat is fully submerged. If needed, weigh the meat down with a plate. Seal or cover and refrigerate for 4 to 5 days, turning the meat once a day to ensure even curing. The pink curing salt preserves color and prevents botulism; follow quantities exactly.

3. After 4–5 days, remove the pork loin from the brine and discard the brine. Rinse the pork briefly under cold running water to remove excess surface salt, then pat dry thoroughly with paper towels. Place on a rack set over a tray and refrigerate, uncovered, for 6–12 hours to form a pellicle (a tacky surface that helps smoke/finish adhere).

4. Optional smoking

Preheat a smoker to 200°F (93°C). Rub the pork lightly with vegetable oil, then coat with a thin layer of ground black pepper. Place the pork in the smoker and smoke until internal temperature reaches 140°F (60°C), about 1.5 to 2 hours depending on thickness. Remove from smoker and let rest 15 minutes. (If you don't have a smoker, proceed to oven method.)

5. Oven method

Preheat oven to 325°F (163°C). Place the pork loin on a rack set in a roasting pan. Brush with a mixture of 2 tablespoons brown sugar and 2 tablespoons maple syrup. Roast until the internal temperature reaches 140°F (60°C), about 45–75 minutes depending on size. Use an instant-read thermometer in the thickest part for accuracy. Remove from oven and rest 10–15 minutes.

6. Chill and slice

After resting, refrigerate the cooked pork overnight or at least 4 hours until thoroughly chilled—this firms the meat and makes thin slicing easier. When chilled, slice the Canadian bacon into 1/8–1/4 inch thick rounds for breakfast use or thicker medallions for sandwiches.

7. Pan-fry to serve

Heat a skillet over medium heat and add 1 teaspoon vegetable oil. Place slices in the hot pan and cook 1–2 minutes per side until lightly browned and warmed through. Optionally brush with additional maple syrup while cooking for a glaze. Serve hot.