Total Time
192hrs 45mins
Prep 45 mins
Cook 192 hrs

Been wanting to start making my own and saving it here for safe keeping. I haven't tried this yet. Update: I have made this now after reading Wing Man's review. I have made it several times over the last year or so and it is great. I just never updated.

Ingredients Nutrition


  1. Bring all ingredients except loin to a boil for 10 minutes.
  2. Trim fat from loin.
  3. Cool the brine to 38 degrees F and strain if desired.
  4. Add loin and put a plate on top to keep submerged.
  5. Cover,Put in fridge and let sit 7 days turning once at 4 days.
  6. Remove and rinse in cold water. Soak for 45 minutes in cool water.
  7. Get smoker to 225 Degrees F. Use a good hardwood of choice.
  8. For breakfast bacon cook to 145 degrees F.
  9. For finished bacon cook to 155-160 degrees F.
  10. Cut to desired thickness. 1/4" for me.
  11. Keeps in fridge same as commercial bacon.
  12. Keeps in freezer longer if left unsliced.
Most Helpful

My first Canadian bacon and I will be making more. I went light on the liquids and put everything in a vacuum bag and sealed for 3 days. Awesome!

Update: Been 3 years and I'm still making this. Freezes well. Makes the best Egg McMuffin ever.

Wing-Man September 29, 2011

This might be the easiest thing I've ever made to get so many rave reviews from family and friends. There is a lot of leeway with the brining and soaking times, as I hadn't read the recipe thoroughly so made a few mistakes there. The bacon is meaty and moist, and carmelizes beautifully in the pan. I will be making a lot more of this!

6Emeralds December 03, 2012

My first attempt, I forgot to rinse and let the loin soak in plain water, just the ends were too salty, though next time I will be sure to soak, and there will definitely be a next time!! Thanks Jeff

lisalyle87 February 24, 2012