This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.

Dave
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.

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  • Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

Canadian Bacon

For Canadian bacon, use a pork tenderloin. Use the same amounts of ingredients per pound as for pork belly. Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165 degrees F(70 degrees C).

Nutrition Facts

614 calories; 60.1 g total fat; 82 mg cholesterol; 1814 mg sodium. 6.7 g carbohydrates; 10.6 g protein; Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
06/04/2007
Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round. This is so much better than what you find in the stores without the chemical taste than many bacons now have. I use a half-and-half mixture of hickory and maple chips. I plan on trying this in making my own brown-sugar ham this fall. Read More
(41)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/04/2007
Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round. This is so much better than what you find in the stores without the chemical taste than many bacons now have. I use a half-and-half mixture of hickory and maple chips. I plan on trying this in making my own brown-sugar ham this fall. Read More
(41)
Rating: 5 stars
06/04/2007
Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round. This is so much better than what you find in the stores without the chemical taste than many bacons now have. I use a half-and-half mixture of hickory and maple chips. I plan on trying this in making my own brown-sugar ham this fall. Read More
(41)
Rating: 5 stars
02/10/2009
So good. We made 16 pounds of bacon. We peppered the edges of half of it delicious. So easy to make. Read More
(40)
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Rating: 5 stars
11/04/2003
Great Canadian bacon! Moist and low fat. Requires oil I use olive oil to fry. Makes a great BLT or cold sandwich. Kept for over 2 months in the refrigerator. I will definitely make it again. Read More
(31)
Rating: 5 stars
10/25/2010
verry good Read More
(13)
Rating: 5 stars
10/12/2014
Bacon is my life! literally the doctor says no I say go! Read More
(2)
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Rating: 5 stars
01/23/2020
I have been making Canadian bacon for a few years and you don t smoke it you cure it and roll in corn meal and slice and eat Read More
Rating: 5 stars
04/01/2019
no changes will try it again Read More