Canadian bacon, sometimes called back bacon, is a lean, smoked and cured pork loin that makes for a delicious breakfast meat. While you can buy it pre-made, it’s actually quite easy to make your own Canadian bacon at home with Morton Tender Quick.
In this complete guide we’ll cover everything you need to know including an overview of Canadian bacon necessary ingredients and equipment, step-by-step instructions, serving ideas, storage tips, and FAQs. Let’s get started!
What is Canadian Bacon?
Canadian bacon comes from the lean eye of the pork loin. It is salt cured, smoked, and fully cooked. The curing process gives it a distinctive salty, smoky flavor that pairs nicely with eggs, in sandwiches, and more. It has a tender, ham-like texture when cooked.
Some key traits of Canadian bacon include
- Made from pork loin
- Lean and low in fat
- Wet cured or dry cured
- Lightly smoked flavor
- Bright pink color
- Thicker slice compared to regular bacon
Ingredients Needed
To make Canadian bacon with Morton Tender Quick, you will need:
- 1 boneless pork loin (about 5 lbs)
- 1 Tbsp Morton Tender Quick per lb of pork
- 1 tsp granulated sugar per lb of pork
- Water
- Optional: Garlic, bay leaves, whole peppercorns
Morton Tender Quick is a sugar cure blend that provides the salty flavor and helps preserve the meat. Sugar balances the saltiness.
Equipment Needed
You’ll need just a few basic supplies:
- Knife for trimming pork loin
- Large bowl or container for curing
- Plastic wrap or bags
- Smoker or oven for cooking
Step-by-Step Instructions
Follow these simple steps:
1. Prepare the pork loin
- Trim excess fat and silver skin from the pork loin. Rinse if needed.
2. Make curing mixture
- In a small bowl, mix 1 Tbsp Morton Tender Quick and 1 tsp sugar per lb of pork.
3. Apply curing mixture
-
Rub the Morton Tender Quick mixture all over the pork loin.
-
Wrap tightly in plastic wrap or place in a zip-top bag.
4. Cure the loin
-
Cure in the fridge for 3-5 days, turning occasionally.
-
The meat will firm up as it cures.
5. Rinse and soak
-
Unwrap the loin and rinse under cold water to remove cure mix.
-
Soak loin in fresh cold water for 30 minutes.
6. Dry and smoke
-
Pat the pork loin dry with paper towels.
-
Allow the surface to dry out slightly in the fridge before smoking.
-
Smoke at 225°F until internal temperature reaches 145°F.
7. Slice and cook
-
Once smoked, let rest then slice into pieces.
-
Fry until lightly browned and warmed through before eating.
Serving Suggestions
Canadian bacon is very versatile for breakfast, lunch, or dinner. Some ideas:
- Breakfast sandwiches like egg McMuffins
- Eggs Benedict
- Omelets or frittatas
- Pasta carbonara
- Wraps with lettuce, tomato, avocado
- Pizzas
- Bacon and cabbage
Storage Tips
Store Canadian bacon:
- In the fridge for up to 1 week.
- In the freezer for up to 2-3 months.
- Keep raw bacon separate from cooked.
- Slice just before eating for the best texture.
FAQs
Does the pork need to be refrigerated during curing?
Yes, it’s important to cure in the refrigerator at 40°F or below for food safety.
How long does it take to cure?
The minimum curing time is generally 3-5 days. 7 days allows the flavor to fully develop.
Can I use pork tenderloin instead of loin?
Loin is preferred since tenderloin is extra lean. The loin has a bit more fat for flavor.
Should I rinse off the curing mixture before smoking?
Yes, it’s important to rinse the pork well before smoking to remove excess surface salt.
Conclusion
Making Canadian bacon at home with Morton Tender Quick is simple and so rewarding. The key steps include trimming the pork loin, applying the right amount of Tender Quick mixture, curing it correctly in the fridge, rinsing and soaking, then smoking it until fully cooked. Sliced Canadian bacon is delicious in all kinds of breakfast dishes, sandwiches, pizzas and more. With this handy guide, you’ll be enjoying tasty homemade Canadian bacon in no time!