Kent Butcher Supply

Canadian Bacon


  • 5 Qts. Ice Water 38-40 degrees
  • 1 Cup, 2 Tbsp. Powdered Dextrose
  • 1/4 Cup Super Cure
  • 3/4 Cup Salt


25# Batch

  1. Chill pork loins to 38-40 degrees F; the average weight is 12-14 lbs.
  2. Remove all bones, being very careful not to damage any of the meat.
  3. Trim down all of the fat until you reach the lean meat.
  4. Dissolve all of the ingredients in cold water. If needed, you may add ice to bring down the temperature of the water. After the brine is made, spray pump the loins to 10% of their green weight.
  5. Place the loins into the leftover brine and refrigerate for 4-6 days at 38-40 degrees F.
  6. Remove from the refrigerator and wash under a shower of hot water.
  7. Let drain and stuff very tightly into a synthetic casing. You may pin-prick all of the air pockets to let entrapped air escape.
  8. Place into a 130 degree F preheated smokehouse with dampers wide open. Hold for 4 hours without smoke.
  9. Gradually increase the temperature to 150 degrees F and close damper to 1/4 open. Hold for 3 hours, introducing the smoke.
  10. Increase temperature to 160 degrees F and hold until the internal temperature reaches 142 degrees F.
  11. Remove from the smoker and cool with cold tap water until the internal temperature reaches 110 degrees F.
  12. Let hang at room temperature until casings are dry.
  13. Place in refrigerator overnight before using.


Peameal Bacon

Peameal bacon is another form of Canadian bacon, except that it is cured but not smoked. The pork loins are cured the same way as the Canadian bacon. After curing, the loins are dried somewhat and coated generously with a yellow cornmeal, then sliced and fried.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.