Whole Muscle Cured Meats

Northwoods Canadian Bacon

Canadian Style Bacon

Northwoods Canadian Bacon is a whole-muscle cured meat made from pork loin or pork sirloin. Smoke at 200-225°F (93-107°C) and finish at an internal 145°F (63°C). Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Canadian bacon is a cured and smoked pork loin, which makes it a completely different product from belly bacon — far leaner, and already cooked when it comes off the smoker. Maple and brown sugar keep the lean loin from tasting austere. Slice it thin and it is breakfast for a week.

• Sweet
• Smoky
• Savory

Internal temp

145°F (63°C)

Smoker temp

200-225°F (93-107°C)

What goes in it

• Kosher Salt
• Cure #1
• Brown Sugar
• Coarse Black Pepper
• Garlic Powder
• Onion Powder
• Maple Sugar

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Pork Loin · Pork Sirloin

How it's made

1. Trim pork loin of any excess fat or silver skin. Weigh to calculate ingredients.
2. Mix all dry cure ingredients together.
3. Rub cure mixture over the entire loin, covering all surfaces evenly.
4. Place in a vacuum seal bag or zip-lock. Refrigerate.
5. Cure for 4-5 days per inch of thickness at the thickest point. Flip daily.
6. Remove from the bag and pat dry with paper towels — do NOT rinse or soak. The salt is measured to 2% of the meat weight, which is exactly where it should finish. Soaking washes out seasoning you weighed on purpose, and there is no way to know how much you lost.
7. Pat dry and let sit uncovered in the refrigerator overnight to form a pellicle.
8. Smoke at 200-225°F with apple or maple wood until internal temperature reaches 145°F.
9. Remove from smoker and let rest for 15 minutes.
10. Refrigerate overnight before slicing. Slice into rounds for sandwiches or breakfast.

Wood

Apple · Maple · Cherry

Before you start

• How much Cure #1 per pound
• Venison to pork fat ratio