Smoked Canadian Back Bacon Recipe

Canadian Bacon on a cutting board

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.

Prep time: 3 days



1.5 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 Flavor Bisquettes – Maple


  1. Combine ingredients for brine in a pot and heat to dissolve sugars and salts.
  2. Chill brine.
  3. Submerge tenderloin in brine and brine for 3 days, rotating periodically to ensure even brining.
  4. Rinse tenderloin and allow to dry to form pellicle.
  5. Preheat smoker to 200°F.
  6. Smoke with Maple Bisquettes, until an internal temperature of 150°F is reached.

By Lena Clayton.