Mastering the Art of Smoking Canadian Bacon- A Step-by-Step Guide for Smoking Enthusiasts

How to Make Canadian Bacon in a Smoker

Canadian bacon, also known as back bacon, is a popular type of smoked pork that is lean and flavorful. Smoking is a traditional method used to preserve and enhance the taste of meats, and it’s no different when it comes to making Canadian bacon. In this article, we will guide you through the process of how to make Canadian bacon in a smoker, ensuring that you achieve that perfect smoky flavor and tender texture.

Ingredients and Equipment

Before you start, gather the following ingredients and equipment:

– 4-6 pounds of pork back or belly, cut into 1-inch thick slices
– 1 tablespoon of salt
– 1 tablespoon of brown sugar
– 1 teaspoon of black pepper
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of paprika
– 1 teaspoon of mustard powder
– 1 teaspoon of liquid smoke
– A smoker (electric or charcoal)
– Wood chips or chunks (hickory, apple, or cherry)
– Meat thermometer
– Aluminum foil
– A smoker probe or meat thermometer with a probe

Preparation

1. Begin by preparing the pork by trimming any excess fat and cutting it into 1-inch thick slices. This will help the meat to smoke more evenly and develop a better flavor.

2. In a small bowl, mix together the salt, brown sugar, black pepper, garlic powder, onion powder, paprika, mustard powder, and liquid smoke to create a dry rub.

3. Apply the dry rub evenly to both sides of the pork slices, ensuring that they are well-coated. Cover and refrigerate the pork for at least 4 hours, or overnight for the best flavor.

Smoking Process

1. Preheat your smoker to 225°F (107°C). If using wood chips, add them to the smoker’s firebox or tray, and let them smoke for a few minutes before adding the pork.

2. Place the pork slices on the smoker’s grate, ensuring that they are not touching each other to allow for even smoking.

3. Insert the meat thermometer probe into one of the pork slices, and monitor the internal temperature. The pork should reach an internal temperature of 145°F (63°C) for safe consumption.

4. Maintain the temperature of the smoker by adding wood chips as needed to keep the smoke flowing.

5. Smoke the pork for approximately 2-3 hours, or until the internal temperature reaches 145°F (63°C). This will ensure that the meat is tender and well-smoked.

Resting and Serving

1. Once the pork has reached the desired temperature, remove it from the smoker and let it rest for about 10 minutes. This will allow the juices to redistribute, resulting in a more tender and flavorful Canadian bacon.

2. After resting, slice the Canadian bacon and serve it as desired. It can be enjoyed on sandwiches, in salads, or simply on its own.

By following these steps, you’ll be able to make delicious Canadian bacon in a smoker that is sure to impress your friends and family. Happy smoking!