Sugar Cured Smoked Pork Loin “Canadian Bacon”

The scent always takes me back. Wood smoke mingling with sweet and savory spices, a cool autumn breeze carrying it through the air… Growing up, my grandpa would spend an entire weekend tending his smoker, carefully crafting this sugar-cured pork loin. He called it “city ham,” but to us, it was the best Canadian bacon we’d ever tasted – far superior to anything store-bought. Each slice, kissed with smoky goodness, was a little piece of grandpa’s love and patience, a reminder of family gatherings and hearty breakfasts around a crackling fire.

Recipe Overview

• Prep Time: 15 minutes + 5 days curing
• Cook Time: 4 hours
• Total Time: 5 days, 4 hours, 15 minutes
• Servings: 12-15
• Yields: Approximately 20 slices
• Dietary Type: Varies depending on sweetener used

Ingredients

• 1 whole pork loin
• 1 lb hickory chips
• 1 1/2 cups Morton’s Tender Quick cure
• 1 cup brown sugar (light or dark)
• 1/8 cup cracked black pepper
• 2 large ziploc bags

Equipment Needed

• Large Ziploc Bags
• Smoker or BBQ pit
• Meat thermometer

Instructions

1. Begin by rinsing the pork loin thoroughly under cold water. Pat it dry with paper towels. This ensures a clean surface for the cure to adhere properly.

2. Prepare the curing setup. Take one of the ziploc bags and place it inside the other, opening them both as wide as possible. This double-bagging method provides extra protection against leaks during the curing process. Position the doubled bag securely so that it is ready to receive the loin.

3. Carefully place the pork loin inside the prepared ziploc bags. Ensure the loin sits comfortably within the bags with enough room to distribute the cure evenly around it.

4. In a separate bowl, mix the cure rub together. Combine the Morton’s Tender Quick, brown sugar, and cracked black pepper. Stir vigorously until the ingredients are uniformly distributed. This is your flavorful cure that will transform the pork loin.

5. Generously pour the cure rub over the pork loin, making sure to get an even coat on the whole loin. Massage the cure into the meat, ensuring it covers every surface. Pay special attention to crevices and folds to ensure thorough penetration. This step is critical for even curing and flavor distribution.

6. Once the loin is fully coated, tie the bags in a knot to seal in the cure and prevent any leakage. Ensure the knot is secure. Gently press down on the bag to remove excess air, helping the cure to better contact the pork.

7. Place the bagged pork loin in the refrigerator for 5 days. During this period, the cure will work its magic, penetrating the meat and transforming it into flavorful Canadian bacon. It is recommended to turn the bag over every day, ensuring even distribution of the cure throughout the loin.

8. After the 5-day curing period, remove the loin from the bag and thoroughly wash it clean under cold running water. This removes the excess cure from the surface of the meat. Pat the loin dry with paper towels before proceeding to the smoking stage.

9. Prepare your smoker or pit for smoking. Add hickory chips to the fire source. Ensure the smoker is preheated to a consistent temperature before adding the pork loin.

10. Place the washed pork loin in the smoker or pit. Cook at 220 degrees Fahrenheit for approximately 4 hours, or until the desired internal temperature of 150-160 degrees Fahrenheit is reached. Use a meat thermometer to accurately gauge the internal temperature. Insert the thermometer into the thickest part of the loin, being careful not to touch any bone. The timing may vary based on smoker efficiency and the size of the pork loin.

11. Once the pork loin reaches the desired internal temperature, remove it from the heat source and wrap it in foil or cover it loosely. Let it rest for at least 30 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

12. After resting, slice the pork loin to your desired thickness and serve.

Expert Tips & Tricks

• Curing Time: The 5-day curing period is crucial for proper flavor and preservation. Do not shorten this time.
• Temperature Control: Maintaining a consistent temperature in the smoker is vital for even cooking. Use a reliable thermometer to monitor the smoker temperature throughout the process.
• Wood Chips: Hickory is a classic choice for smoking pork, but feel free to experiment with other wood chips, such as applewood or maple, for different flavor profiles.
• Brining Option: For an extra layer of moisture and flavor, consider brining the pork loin for a few hours before applying the dry cure.
• Even Slicing: Use a sharp knife or a meat slicer to ensure even slices, which improves the presentation and texture of the Canadian bacon.

Serving & Storage Suggestions

Serve your homemade Canadian bacon sliced thinly on sandwiches, as part of a breakfast platter with eggs and toast, or as a flavorful addition to salads and omelets.

To store leftovers, wrap the sliced or unsliced pork loin tightly in plastic wrap and refrigerate. It will last for up to 5-7 days in the refrigerator. For longer storage, you can freeze the Canadian bacon for up to 2-3 months. Wrap it tightly in freezer-safe plastic wrap and then place it in a freezer bag.

To reheat, simply pan-fry the slices until warmed through, or microwave them briefly.

Nutritional Information

(Estimated values and can vary based on specific ingredients and portion sizes)

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	5g	8%
Saturated Fat	2g	10%
Cholesterol	40mg	13%
Sodium	600mg	26%
Total Carbohydrate	10g	4%
Dietary Fiber	0g	0%
Sugars	8g	N/A
Protein	15g	30%

Variations & Substitutions

• Sweetener Alternatives: Instead of brown sugar, you can use maple sugar, coconut sugar, or even a sugar-free sweetener alternative to adjust the sweetness and dietary profile.
• Spice Variations: Experiment with different spices in the cure rub. Try adding smoked paprika, garlic powder, onion powder, or a pinch of cayenne pepper for a touch of heat.
• Liquid Smoke: If you don’t have access to a smoker, you can add a teaspoon or two of liquid smoke to the cure mixture for a smoky flavor. However, it will not replicate the authentic wood-smoked taste.
• Herb Infusion: Incorporate fresh herbs like rosemary, thyme, or sage into the cure rub for an aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cure besides Morton’s Tender Quick?
A: While Morton’s Tender Quick is recommended for its consistent results, other commercially available curing salts can be used. Be sure to follow the manufacturer’s instructions carefully and adjust the quantity accordingly to ensure proper curing.

Q: How do I know when the pork loin is done smoking?
A: The best way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the loin, avoiding bone. The internal temperature should reach 150-160 degrees Fahrenheit.

Q: Can I cure a smaller piece of pork loin?
A: Yes, you can cure a smaller piece, but you’ll need to adjust the amount of cure rub accordingly. Make sure the cure covers all surfaces of the meat. You will also want to decrease the curing time in the refrigerator.

Q: What if I don’t have hickory chips?
A: If hickory chips are unavailable, you can substitute other types of wood chips, such as applewood, maple, or mesquite. Each type of wood will impart a slightly different flavor to the Canadian bacon.

Q: Is it safe to eat if the internal temperature is below 150F?
A: For food safety, ensure the internal temperature reaches at least 150F. As the recipe states, up to 160F is also an acceptable range. Using a meat thermometer is key to ensuring a safe and delicious end result.

Final Thoughts

Now it’s your turn to create a little magic in your kitchen (or backyard smoker!). Don’t be intimidated by the process; the reward of slicing into your own sugar-cured, smoked pork loin is well worth the effort. Share your creations with friends and family, and let them experience the smoky, savory delight of homemade Canadian bacon. Pair it with fluffy scrambled eggs, a crispy bagel, or a stack of pancakes for the ultimate breakfast experience. And don’t hesitate to experiment with different wood chips and spices to make this recipe your own!