Tuesday, February 15, 2022

Maple Cured Canadian Bacon

I’ve been wanting to make some Canadian Bacon for a while as I really like it and it’s a great meat for my diet – about 30 calories per ounce and no carbs.  I couldn’t believe it when I looked back and discovered that my last batch was in 2013.  In the past I have used a dry cure but this time I opted to use a liquid brine and after research I decided on the recipe from “Serious Eats” for “Maple Cured Candian Bacon.”  I followed the recipe as shown below which is half of the original.  I prefer to use the single muscle half of the loin but the one with two muscles on part of it is all we could find.

Maple Cured Canadian Bacon - Adapted from Serious Eats


½ gallon water, divided

½ C. kosher salt

½ C. maple syrup

3 T. light brown sugar

1 t. pink salt (aka Insta Cure, Prague Powder)

2 bay leaves

2 medium cloves garlic, smashed

½ T. black peppercorns

½ boneless pork loin, trimmed of fat and silver skin


1. To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat.

2. Add the second quart of cold water and place in refrigerator until completely chilled. 

3. Using ½ gallon plastic bags or a large enough container, fully submerge pork loin in cure and let sit in refrigerator for 4 days.  If using a container, twice as much brine will likely be required.

I forgot a pic in the brine but it looked just like this except the water was brown.

4. Pour out the cure and rinse the bags and the loins.  

5. Return loins to the bags and add enough fresh water to fully submerge them. Let sit for 30 minutes, then repeat for another 30 minutes.  Remove pork from water and pat very dry with paper towels or air dry in the fridge.

Fire up the smoker or grill to 225°F and cook until an instant probe thermometer registers 145 degrees, 3-4 hours.

It didn't get as brown as previously so I'll be sure the surface is very dry next time. 

The Verdict:

It turned out very good but it was a little salty so I added a second soak to the above directions. 

Sliced 1/8" thick and just warmed in the microwave, the bacon went very well with a couple of sunny side-up eggs for breakfast.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


02/06 - 2/11/22 event date


  1. Larry, I haven't had Canadian bacon in a really long time! Great with eggs and on an English muffin. We used to have it at home in Michigan regularly when I was a kid. Take Care, Big Daddy Dave

  2. thats terrific, I have curing salt since I tried making bacon once however although it tasted great I didn't have a slicer to cut it thin enough. Is the the salt you used ? Curing salt? Or are you talking about pink Himalayan salt?

  3. My kind of breakfast! Nicely done, I've never thought to make my own Canadian bacon.

  4. What a fun project and by the looks of that breakfast, a very rewarding one.


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