Maple-Cured Canadian Bacon

Grilling

Fire up your grill and get ready for some serious smoke.

Maple-Cured Canadian Bacon

This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

  • Yield:makes one 4- to 5-pound loin, serving 12 to 18 people
  • Active time: 15 minutes
  • Total time:3 to 5 days

Ingredients

  • 1 gallon water, divided
  • 1 cup kosher salt
  • 1 cup maple syrup
  • 1/3 cup light brown sugar
  • 2 teaspoons pink salt (aka InstaCure, Prague Powder)
  • 4 bay leaves
  • 3 medium cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 1 boneless pork loin, trimmed of excess fat (about 4 to 5 pounds)
  • 1 to 2 fist-size chunks of light smoking wood, such as apple or cherry
  • Type of fire: Indirect
  • Grill heat: Low

Directions

  1. 1.

    To make the cure, combine 1 quart of water, Kosher salt, maple syrup, brown sugar, pink salt, bay leaves, garlic, and peppercorns in a medium saucepan. Bring to a boil over high heat, stirring to dissolve salts and sugar. Boil for 1 minute, then remove from heat. Transfer to a large container and stir in remaining 3 quarts of water. Place in refrigerator until completely chilled. Fully submerge pork loin in cure and let sit in refrigerator for 3 to 5 days.

  2. 2.

    Remove pork from cure and place in large container. Add enough fresh water to fully submerge loin. Let sit for 30 minutes, then remove pork from water and pat dry with paper towels.

  3. 3.

    Fire up the smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place pork in and cook until an instant read thermometer registers 140 degrees when inserted into thickest part of the pork loin, about 2 to 3 hours.

  4. 4.

    Let pork cool for 30 minutes. Slice and pan fry before before serving.