Bacon & hams

Simple Canadian Bacon (back bacon)

By Marcus Schnell on 21 November 2021
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This simple back bacon recipe will fill your house with wonderful maple aromas, as you cook it. Simple and a wonderful flavored product for both the inexperienced as well as veterans of this wonderful hobby.

Simple Canadian Bacon (back bacon)

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CategoryBacon & hams
Meat typePork


  • Pork loin
  • Salt at 2.5%
  • Maple sugar at 3%
  • Cure 1 at 0.25%
  • Espelette pepper powder (can substitute paprika) at 0.5%
  • Granulated garlic or garlic powder at 0.5%
  • Ground sage at 0.1%


  1. Apply cure to meat and loosely vacuum seal. I like to be able to work ingredients around for even distribution on meat when drying.
  2. Remove meat from cure and allow it to sit open air, for 48 hours in the refrigerator to dry the surface of the meat
  3. Cold smoke for 8-10 hours, over your preference of woods. I personally use pecan.
  4. Allow meat to rest for 7 days in a curing chamber open air, or under vacuum if no chamber is available, to let smoke mellow
  5. Slice, package, and cook as desired.