Until I was about forty years old I never thought to learn how to make Canadian bacon. I had never heard of Canadian bacon before. In Ohio, where I grew up, we always had our own smoked bacon, fresh bacon, and salted pork bacon. It all came from the pigs which we raised and butchered. Dad and the boys (My brothers) finished the curing process after out fall butchering. Thinking back, I would not have cared to have any other type.
After moving to Florida, my husband and I were invited to a brunch at the country club. On the brunch table was a pretty tray of individual servings of Eggs Benedict. At that time I did not even know what Eggs Benedicts were. I could see the eggs were very soft, I figured most likely poached. I was never found of soft cooked eggs so they really did not appeal to my taste buds. I didn’t think I would want to learn how to make Canadian bacon just for this egg recipe at that time. Our host really liked Eggs Benedict so of course we were encouraged to try one. It did not take much encouragement for my husband being a great lover of poached eggs. Needless to say, he loved the whole dish; eggs, meat, muffin and the creamy sauce. Immediately he said, “You have to learn to make these”. While I did try one, I must say that the meat was better than the poached eggs. I really like the Canadian bacon and the creamy sauce was also very good. I asked what they were call and gathered as much information as I could about making them. Not long after that, I bought some bacon at the store so I could try making the Eggs Benedict. It wasn’t quite the same as the bacon at the country club, but that was all that was available. After my first attempt in making Eggs Benedict, I realized this Canadian bacon was not as good either. I tried several brands of Canadian bacon from other supermarkets and in my opinion none was very good. I knew then that I was going to have to learn how to make Canadian bacon myself. I really had no idea where to start in learning how to make Canadian bacon. This is about the only recipe I did not have. I found that it is not actually “Canadian” bacon. I first read that it originated in the Northwest part of the United States. Then I read that the name came from Britain buying pork from Canada many years ago when they were short on meat. That might be true if the pork had been cured before being shipped, but this meat is only called “Canadian” bacon in the United States. I had to start somewhere if I wanted to learn how to make Canadian bacon. I remembered that I had Morton Tender Quick curing salt on hand, which I use to make salami and do other things that keep food fresh. I went on the website of Morton Meat Cure and sure enough, there was a recipe. It is quite easy to make. Try their recipe below (Check out their website for other information).
Canadian bacon, also known as back bacon, is a beloved breakfast meat that’s quite easy to make at home. With just a few simple ingredients including the foolproof Morton Tender Quick curing mix, you can have perfect Canadian bacon ready in just a few days.
In this comprehensive guide, I’ll walk you through the entire process of curing and cooking your own Canadian bacon using Morton Tender Quick step-by-step.
Why Make Your Own Canadian Bacon?
There are several great reasons to try your hand at homemade Canadian bacon:
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Customize the flavor – When you make it yourself, you control the ingredients so you can tweak the flavor to your taste. Add more or less sugar, play with different spices, and make it exactly how you like it.
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Avoid preservatives – Store-bought Canadian bacon often contains preservatives artificial colors and other additives. Making it at home lets you control what goes into your food.
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Save money – Pre-packaged Canadian bacon can be expensive at the grocery store. Curing your own allows you to save significantly.
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Impress your friends – Homemade Canadian bacon also makes a great weekend project and it’s sure to impress family and friends when you serve it up for breakfast.
Canadian Bacon Curing Ingredients
Curing your own Canadian bacon is simple with just a few ingredients:
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Pork loin – The lean boneless pork loin is the cut of meat that gets cured and cooked to make Canadian bacon. Choose a pork loin that is trimmed of excess fat.
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Morton Tender Quick – This pre-mixed curing salt contains salt, sugar, sodium nitrate, and other curing agents that give the pork great flavor while also preserving it. It’s formulated specifically for quick-curing meats like Canadian bacon.
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Sugar – Plain granulated sugar adds sweetness and also helps offset the salty flavor of the curing mix
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Optional spices – For customized flavor, you can add any additional spices you like such as cracked black pepper, coriander, nutmeg, or crushed red pepper flakes.
Step-by-Step Instructions for Making Canadian Bacon
Now let’s get down to the fun part – curing and cooking your own homemade Canadian bacon, Just follow these simple steps
1. Prepare the Pork Loin
- Start with a 1-2 lb pork loin. Rinse it and pat it dry.
- Trim off any excess external fat. This helps the cure penetrate the meat evenly.
2. Make the Curing Mixture
- In a small bowl, mix together 1 tablespoon of Morton Tender Quick curing salt per 1 lb of pork loin.
- Add 1 teaspoon of granulated sugar per 1 lb of pork loin.
- Stir in any other spices you want for flavor at this point.
3. Apply the Curing Mixture
- Rub the curing mixture all over the pork loin to coat it completely.
- Make sure to get it into every crevice.
4. Seal and Refrigerate the Pork Loin
- Place the coated pork loin into a resealable food-grade plastic bag.
- Remove excess air and seal the bag.
- Place in the refrigerator and allow to cure for 3-5 days.
5. Rinse and Prepare Pork for Cooking
- After curing, remove the pork loin from the bag.
- Rinse it under cool water to remove any lingering cure mix.
- Pat dry thoroughly with paper towels.
- Optionally, let it air dry in the fridge uncovered for an hour or two before cooking.
6. Slice and Cook the Canadian Bacon
- Slice the cured pork loin into 1/8 inch thick slices.
- In a skillet, cook the slices over medium-low heat until lightly browned and cooked through, about 8-10 minutes per side.
- Enjoy your homemade Canadian bacon!
Making your own Canadian bacon at home is easy and rewarding. With the simple Morton Tender Quick curing method, you control the ingredients resulting in delicious Canadian bacon that’s better than anything store-bought. Give it a try this weekend!
CANADIAN BACON WITH GLAZED APPLES
When you learn how to make Canadian bacon you will find apples goes well with it.
- ¾ Pound Canadian bacon (Sliced)
- 3 big apples for eating (not peeled, cored, and cut into 1/3-inch rings)
- 4 Tablespoons butter
- 2 Tablespoons brown sugar
- 2 Cinnamon sticks (Broken)
Preheat oven to 375F degrees. Place bacon slices in a casserole baking dish; bake 15 to 20 minutes until cooked. Melt butter in a large skillet; add brown sugar and cinnamon sticks. Add apple rings to the skillet; sauté over medium heat until tender. To serve alternate the bacon slices and apples on a serving platter. Serves 2 to 3.
CANADIAN BACON WITH PINEAPPLE
- 2 Pounds (One piece) Canadian bacon
- 1 Can (20 Ounces) crushed pineapple (Not drained)
- ¼ Cup honey
- 1 Teaspoon ginger
- ¼ Cup water
Preheat oven to 325F degrees. Place meat fat side up in baking dish. Combine and mix pineapple and syrup, honey, ginger and water. Pour pineapple mixture over the bacon. Roast uncovered for 60 to 90 minutes basting occasionally. NOTE: Meat thermometer should reach 160F degrees. Remove meat to a serving platter; slice. Spoon pineapple mixture over the top to serve.
NOTE: For thicker pineapple sauce place in saucepan and boil a few minutes.
Homemade Cured Smoked Bacon With Morton Tender Quick: Dry Cure And Wet Cure Comparison
FAQ
Can you use Morton tender quick to cure bacon?
What is a good substitute for Canadian bacon?
Does Canadian bacon need to be cooked?
Is Jones Canadian bacon fully cooked?
Can you add smoked Canadian bacon to Morton tender quick?
This Original Smoked Canadian Bacon recipe is a modification of Morton Tender Quick recipe and curing methods. Also I followed Mallard Wacker’s cooking guidelines for Buck Board Bacon. You can add or subtract as many spices and flavoring you want to this recipe, as long as you maintain the correct amount of Tender Quick.
How do you make home cured Canadian bacon?
Home-cured Canadian bacon is amazingly easy to make and takes only a couple of specialized things — plus a bit of time. And it’s far less expensive than the little packets at your grocery store! Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin.
Can you make Canadian bacon at home?
Let’s Get Started! Making Canadian Bacon at home is easy – if you’ve ever brined a Thanksgiving turkey, this is way less hassle than that. You’ll need a whole pork loin. The loin is a lean, cylindrical muscle tucked right up alongside the spine. It’s a common cut that is easy to find at good butchers, grocery or warehouse-type store.
What is Canadian bacon?
What we Americans call Canadian Bacon is brine-cured, smoked pork loin. It’s closer to “Back Bacon” and has a texture more like lean ham than belly bacon. Canadian Bacon has nothing to do with Canada as far as I can tell – maybe some of my readers North of the border can chime in.