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Homemade Canadian And Irish Bacon Recipe


Sliced homemade Canadian bacon
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4.28 from 127 votes
Make your own Canadian bacon and Irish bacon at home with this recipe and curing tutorial.

Serve with: mimosas or a smoked bloody mary.


Course:
Breakfast
,
Dinner
,
Lunch
,
Main Course
Cuisine:
Canadian
,
Irish

Makes:


Takes:

Prep Time: 30 minutes
Cook Time: 2 hours
Curing: 7 days

Ingredients

Notes:
PLEASE NOTE: The cure time depends on the thickness that you enter below. You can go longer by as much as 20%, but do not go less.
About the salt. Remember, Morton Coarse Kosher Salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. Put everything except the meat in a very clean nonreactive pot stainless, enamel coated, glass). Dissolve the salts and sugar. The garlic will not dissolve thoroughly. Let it cool in the refrigerator.
  • Cure. Scrub the exterior of the meat thoroughly (don't use soap). Put the pork in the pot and keep it submerged for at least 0.8 days in the fridge (you can go about 20% longer if you have to). If necessary weigh it down with a dinner plate or something else.
  • Cook. For Canadian bacon, after the cure, it is time to smoke. Before smoking, rinse the surface really well because 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. Depending on how thick your meat is, this will take from 1 to 2 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.
  • For Irish bacon, after the cure, rinse the surface really well because there will be a heavier concentration of salt on there. Then, in the grill or oven, roast it at 325°F until it is 145°F in the deepest part of the center. You can refrigerate it for up to two weeks or freeze it for longer. If you vacuum seal, it will keep longer still.
  • Serve. You can serve it right out of the smoker or oven or slice into discs and sear it on the grill or in a medium hot frying pan with a little bit of oil.