Canadian Bacon on a cutting board

Smoked Canadian Back Bacon Recipe

Ever wondered how to make Canadian back bacon? This recipe uses a homemade cure. For a simpler method try Maple Smoked Back Bacon, made with the Bradley Smoker Maple Cure.


1½ Lb pork tenderloin

For brine:

½ Gallon water

3.2 Oz kosher salt

20 G Prague powder (Cure #2)

¼ Cup maple syrup

¼ Cup brown sugar

4 Cloves garlic - chopped

3 Bay leaves

½ Tbsp dried thyme

½ Tbsp black pepper

Juice & zest of 1 lemon

Bradley Flavour Bisquettes - maple


Combine ingredients for brine in a pot and heat to dissolve sugars and salts.

Chill brine.

Submerge tenderloin in brine and brine for 3 days, rotating periodically to ensure even brining.

Rinse tenderloin and allow to dry to form pellicle.

Preheat smoker to 200°F.

Smoke with maple Bisquettes, until an internal temperature of 150°F is reached.

By Lena Clayton.


Maple Bisquettes for Bradley Smokers

With a mildly smoky, sweet and subtle flavour, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.

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