How to Make Canadian Bacon | Smoked Canadian Bacon Recipe

Easy to make and so much better than store-bought, this homemade Canadian Bacon recipe will go HAM on your breakfast routine. We rubbed two trimmed pork loins with a homemade curing blend made with maple syrup. After the loins cured for 6-7 days, we smoked them to perfection in an electric smoker.
For this recipe, you'll need:
7 LB - Center Cut Pork Loin, trimmed
8 g - Pink Cure
80 g - Kosher Salt
32 g - Sugar
½ Cup - Pure Maple Syrup
5 TB - Chicken and Waffle Wing Rub or any sweet BBQ rub
Get the full instructions here: www.psseasoning.com/blogs/rec...

[@stevecox552]

I will be trying this soon,,,,,,, just got done doing about 120lbs of bellies for bacon so this is next on the list.....

[@PSSeasoning]

I hope it turned out!

[@psalm6272]

Can tenderloin be used instead of the loin?

[@_ChuckRoast]

What is the cure ratio? (Salt - 2.5%. Sugar - 1%.) But what is the percentage for the cure? If would differ if I was using a 4 pound (1.81 KG) or 5 pound (2.27KG) loin.

[@PSSeasoning]

Hi! We are looking into this for you.:) Chef Jed is out, but we will get you a response as soon as possible.

[@fishinghippi]

Love to hear everything converted to ounces

[@PSSeasoning]

It does help!

[@craigmiller752]

pink powder #1 or #2 please

[@PSSeasoning]

You can use #1 or #2. We used #1 in this, but #2 will work as well!

[@joehoesche5715]

😢u could make your spice measurement more user friendly easier to figure out

[@Stargazer80able]

So, Canadian bacon is not Bacon. It is a differentnt product. Maybe it would sell great on its own?

[@gladyssoto1215]

Lo siento mucho pero yo no puedo comer Ca adían beicon