Whole Muscle Cured Meats

Northwoods Canadian Bacon

Canadian Style Bacon

• 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. After curing, rinse under cold water and pat dry.
7. Soak in cold water for 30 minutes to reduce surface salt.
8. Pat dry and let sit uncovered in the refrigerator overnight to form a pellicle.
9. Smoke at 200-225°F with apple or maple wood until internal temperature reaches 145°F.
10. Remove from smoker and let rest for 15 minutes.
11. Refrigerate overnight before slicing. Slice into rounds for sandwiches or breakfast.

Wood

Apple · Maple · Cherry