Canadian Bacon





Let’s make some Canadian bacon! First take your tenderloin and trim off some of the fat. I like mine really lean but – that’s up to you!










Then mix your brine water:


1 gallon water                                                                    

1 cup kosher salt                                                

4 bay leaves                                                       

1 cup brown sugar                           

1 tablespoon garlic powder                                                                   

1 tablespoon cloves                                                                                                         

3 tablespoons  Mrs. Dash Seasoning                        

1 tablespoon Juniper berries  (crushed)                                  

1/2 tablespoon black peppercorns   (crushed)                                  

4 tablespoons pure maple syrup                                                                    

3 tablespoons brandy

Prague powder #1 (amount/lbs of meat)   



BriningLoinPlace the meat in the brine water and inject every few inches. Place submerged meat in a non-reactive container, zip-lock bag or vacuum sealer bag. Soak the meat in the in brine for about 7 to 10 days.


After soaking rinse in clean cold water to remove remaining brine and salt.


* Optional  - Pat dry with paper towels and apply thin coating of your favorite rub.   If you choose not to use a rub just pat dry and smoke.                    


CBsDoneSmoke at 225°F until meat reaches an internal temperature of 140°F - 145°F for future use or 160°F for immediate use. Smoked meat should rest refrigerated for 24 hours prior to use to allow the flavors to meld.


Rest to cool and slice 1/4" thick for standard Canadian bacon or really thin for a boiled ham lunchmeat prior to using. Freeze in air tight bags.



Return to the Smoking Meat Menu



Site Topical Menu


Home      Smoking Meat Menu          Smoking Meat Guides    Herbs and Spice Menu

Making Sausage Menuimage003     Making Cheese Menu       Making Yogurtimage003

Baking Bread Menuimage003   Canning and Freezing Menu          Pickling Menu

       Dehydrating Menu      Brewing Beer Menu     Making Soda Pop Menu image003     


Square Foot Gardening          My Family


Site Map             Contact Me

Deejay's Smoke Pit Forums  image003

(talk to others, ask questions and share your experiences)


Other Sites by Deejay


Deejay's World (Playing Music)            Deejay's Gravestone Page





Stay on top of your DSP recipes and links! Download our FREE Toolbar by clicking the link below!


toolbar powered by Conduit





Your Gateway to Barbecue Information
A service of
netRelief, Inc.

 The Smoke Ring - A linked list of BBQ websites

 Next  -  Skip Next  -  Next 5  -  Prev  -  Skip Prev  -  Random Site    Join the ring  or  browse

A complete list of The Smoke Ring members

                                                                                                              If you discover problems with any of The Smoke Ring sites, please notify the Ringmaster






© DJx2 2007