×

Our Pitmaster Club can up your game!
Benefits include:

• No more ads, faster page loads!
• "The Pit" forum with tons of info & scores of recipes
• Monthly newsletter
• Video seminars with top pitmasters
• Weekly podcast with news and interviews
• Comprehensive Temperature Magnet ($10 retail)
• Monthly giveaways of Gold Medal grills and smokers
• Discounts on products we love
• Educational and social Meat-Ups
• Support for Operation BBQ Relief
• Support for Global Alliance for Clean Cookstoves
• Support for AmazingRibs.com!

AmazingRibs.com BBQ Logo

canadian bacon fresh out of the smoker

Canadian Bacon, Irish Bacon, And Back Bacon

Curing meats such as bacon, ham, or pastrami is fun and the results are often better than storebought. But curing is very different from any other recipe because you are using a preservative, sodium nitrite. You must read and thoroughly understand my article on the Science Of Curing Meats before attempting to cure meat or before you ask any questions. That page also contains info on scaling the recipe up or down.

Canadian bacon is made from loin meat and is often called back bacon. It is much leaner than American bacon, perhaps 10:1 meat to fat, and, because it is thicker, the curing time will be at two weeks instead of one week. Order boneless loin (not tenderloin) if you want to make this. In Canada you can also find 'peameal bacon' which has been rolled in cornmeal. Irish bacon is made like Canadian bacon but it is not smoked so just leave out the wood.

Makes. 3 pounds of bacon

Takes. 10 to 14 days to cure

Ingredients

3 pounds of pork loin, you can leave the fat cap on if you wish

3/4 cup sugar

3/4 cup of kosher salt

2 teaspoons Prague Powder #1

1 tablespoon powdered garlic

1 gallon distilled water

Method

1) Put everything except the loin in the distilled water in a very clean nonreactive pot. Dissolve the salts and sugar. The garlic will not dissolve thoroughly. Let it cool in the refrigerator.

2) Scrub the exterior of the meat thoroughly to remove as much bacteria as possible (don't use soap). Put the pork in the pot and keep it submerged for two weeks. If necessary weigh it down with a plastic tub filled with water or cure.

3) After the cure, it is time to smoke. Before smoking, rinse the surface really well since there will be a heavier concentration of salt on there. Smoke at 325°F until it is 145°F in the deepest part of the center. This will probably take up to 4 hours. The reason we cook at 325°F is to prevent the stall which will happen at lower temperatures and that can result in a much longer cook and drier meat. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.

Related articles

Return to top

Please read this before posting a comment or question

grouchy?1) Please use the table of contents or the search box at the top of every page before you ask for help, then please post your question on the appropriate page.

2) Please tell us everything we need to know to answer your question such as the type of cooker and thermometer you are using. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you. Please read this article about thermometers.

3) If you post a photo, wait a minute for a thumbnail to appear. It will happen even if you don't see it happen.

4) Click here to learn more about our comment system and our privacy promise. Remember, your login info for comments is probably different from your Pitmaster Club login info if you are a member.

Moderators:

  Max
  Clint
  Jerod
  Huskee
  Henrik
  Browne
 Click to Show Comments or Add Your Own

Return to top

Logos of various organizations that we support

Return to top

LeaderDog.org Ad on BBQ site

About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

Brought to you by readers who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

Advertising. AmazingRibs.com is by far the most popular barbecue website in the world, still growing rapidly, and one of the 25 most popular food websites in the US according to comScore, Quantcast, and Alexa. Click here for analytics and advertising info.

© Copyright 2016 - 2017 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and fully protected by US copyright law unless otherwise noted. This means that it is a Federal crime to copy and publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get reprint rights, just click here. You do not need permission to link to this website.