Maple Canadian bacon is a beautiful, extra lean bacon and very easy to prepare. Ken and Patti think it’s better than any store-bought bacon and it’s perfect on BLTs and burgers.
There is something special about making your own bacon with your favorite flavor profile. It’s Canadian Bacon Candy that your friends will love when you give them a package…
This bacon is cured for 10 days and then has a 6-hour maple smoke. If you can’t find Morton’s Tender Quick at the store, you can order it online.
Maple Canadian Bacon Recipe
- 1/2 cup Morton’s Tender Quick
- 2/3 cup brown sugar
- 2/3 cup cracked black pepper
- 1/2 cup crushed red pepper flakes
- 1 tablespoon hickory seasoning optional
- 15 pounds pork
- maple pellets
- Mix the tender quick, sugar, pepper, pepper flakes, and hickory seasoning in a bowl.
- Coat the pork heavily on all sides with the dry rub. Vacuum seal the bags, wrap them in several layers of plastic bags, or use plastic curing trays. Cure in the refrigerator for 7 to 10 days. You’ll know the cure is done when you slice a piece of pork and it’s no longer pink.
- Rinse the pork under cold water and pat dry. Return it to the fridge for 12 to 24 hours, so it can develop a sticky skin (called a “pellicle”). This will help the smoke penetrate the meat.
- Preheat the grill to 150 degrees F (66 degrees C). Light a wedgie with maple pellets.
- Smoked the pork for 6 hours until it reaches an internal temperature of 145 degrees F (63 degrees C).
- Let it cool before slicing, thick or thin.