192 hrs 45 mins
Chef Jeff Garland's Note:
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.
My Private Note
Units: US | Metric
- 1Bring all ingredients except loin to a boil for 10 minutes.
- 2Trim fat from loin.
- 3Cool the brine to 38 degrees F and strain if desired.
- 4Add loin and put a plate on top to keep submerged.
- 5Cover,Put in fridge and let sit 7 days turning once at 4 days.
- 6Remove and rinse in cold water. Soak for 45 minutes in cool water.
- 7Get smoker to 225 Degrees F. Use a good hardwood of choice.
- 8For breakfast bacon cook to 145 degrees F.
- 9For finished bacon cook to 155-160 degrees F.
- 10Cut to desired thickness. 1/4" for me.
- 11Keeps in fridge same as commercial bacon.
- 12Keeps in freezer longer if left unsliced.
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Nutritional Facts for Homemade Canadian Bacon
Serving Size: 1 (319 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 298.5
- Calories from Fat 143
- Total Fat 15.9 g
- Saturated Fat 5.5 g
- Cholesterol 68.0 mg
- Sodium 57.4 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 0.1 g
- Sugars 13.3 g
- Protein 22.6 g
The following items or measurements are not included: