Canadian Bacon

Mary Ann Hanson


This recipe is from the Morton Salt website. It is delicious. I have made this several times. Makes great breakfast sandwiches or just as bacon. Or "fake bacon" as my kids call it. It IS Canadian!!!!!! ;) Just teasing!!!!! It is delicious in the summer with fresh tomatoes for a BLT. This is quite economical as pork loins are on special quite often where I live.

My photo.

☆☆☆☆☆ 0 votes
10 Min


chunk pork loin
morton tenderquick salt
sugar (i use brown)


1Trim piece of pork loin and weigh.
2For each pound of pork measure 1 tablespoon of Tenderquick and 1 teaspoon of sugar. I have tried white but prefer brown. Mix well.
3Place pork in a zip lock bag. Add salt and sugar mixture and massage into meat.
4Refrigerate for 3-5 days turning and massaging daily. I just go the five days for about 2 pounds of pork. Five days should work for even more pounds of pork as the thickness of the loin should be the same. Go the three days for less.
5When done curing, remove pork from the bag and soak in cold water for 1/2 hour. Pat dry.
6Let set in the refrigerator for a few hours until slightly dry.
7Slice thinly and fry in a little oil in a pan until brown on both sides. Enjoy.
8This takes a long time but is very little effort. It is soooooo good. It does not look like the processed Canadian Bacon you buy in the store. It looks like real meat. Tastes like it too!
9You can slice and freeze this for future use.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian
Dietary Needs: Gluten-Free, Dairy Free, Low Carb
Other Tag: Quick & Easy
Hashtag: #pork