How to Make Canadian Bacon

Until I was about forty years old I never thought to learn how to make Canadian bacon. I never even heard of Canadian bacon! Growing up in Ohio, we always had our own smoked bacon, fresh bacon and salted pork bacon. It all came from the pigs which we raised and butchered. Dad and the boys (My brothers) finished the curing process after out fall butchering. Thinking back, I would not have cared to have any other type.

After moving to Florida, my husband and I were invited to a brunch at the country club. On the brunch table was a pretty tray of individual servings of Eggs Benedict. At that time I did not even know what Eggs Benedicts were. I could see the eggs were very soft, I figured most likely poached. I was never found of soft cooked eggs so they really did not appeal to my taste buds. At that moment I really didn’t think I would want to learn how to make Canadian bacon especially for this egg recipe.

Our host really liked Eggs Benedict so of course we were encouraged to try one. It did not take much encouragement for my husband being a great lover of poached eggs. Needless to say, he loved the whole dish; eggs, meat, muffin and the creamy sauce. Immediately he said, “You have to learn to make these”. I tried one also but I must admit I was more impressed with the meat than the poached eggs. I really like the Canadian bacon and the creamy sauce was also very good. I asked what they were call and gathered as much information as I could about making them.

A few days later while at the grocery store, I picked up some of the bacon so I could try making the Eggs Benedict. The Canadian bacon did not look the same as what was used at the country club but it is all that was available. After my first attempt in making Eggs Benedict, I realized this Canadian bacon was not as good either. I tried several brands of Canadian bacon from other supermarkets and in my opinion none was very good. I knew then that I was going to have to learn how to make Canadian bacon myself.

I really had no idea where to start in learning how to make Canadian bacon. This is about the only recipe I did not have. I found that it is not actually “Canadian” bacon. I first read that it originated in the Northwest part of the United States. Then I read that the name came out of Britain importing pork from Canada years ago when they were experiencing a met shortage. I suppose that could be if the pork had been cured for shipping, but the United States is the only place which refers to this meat as “Canadian” bacon.

The point is that if I was going to figure out how to make Canadian bacon, I had to start somewhere. I remembered that I had some Morton Tender Quick curing salt on hand which I use for making salami and other preserving. I went on the website of Morton Meat Cure and sure enough, there was a recipe. It is quite easy to make. Try their recipe below (Check out their website for other information).


How to Make Canadian BaconHow to Make Canadian Bacon

Learn how to make Canadian bacon using a recipe from Morton Tender Quick.

  • 1 Boneless pork loin
  • 1 Tablespoon Morton Tender Quick (Per pound of pork loin)
  • 1 Teaspoon sugar (Per pound pork loin)

Trim the fat from the pork loin.
Combine and mix Morton Tender Quick and sugar.
Rub mixture into the pork; place in food grade plastic bag; seal end.
Refrigerate to cure for 3 to 5 days.
Remove pork from the cure; soak meat in cool water for 30 minutes.
Remove from water and pat dry; refrigerate uncovered to dry slightly.
Cut into 1/8 to ¼ inch slices; preheat oil coated skillet over low heat.
Cook bacon slices 8 to 10 minutes turning one time to brown both sides.


Eggs Benedict RecipeEggs Benedict Recipe
  • 2 English muffins
  • Softened butter
  • 4 Slices Canadian bacon (Cooked)
  • 4 Poached eggs; I use egg poacher (Instructions below for poaching eggs)

Hollandaise Sauce

  • ½ Cup butter
  • 3 Egg yolks (Beaten)
  • 1 Tablespoon cold water
  • 1 Tablespoon lemon juice
  • Hot pepper sauce
  • Salt/ pepper to taste

FIRST TO MAKE HOLLANDAISE SAUCE cut butter into little pieces; set aside.
Beat egg yolks, water and juice together in the top of a double boiler.
Stir over hot (NOT boiling water); gradually stir in the butter pieces.
Stir until slightly thickened; season with salt, pepper and hot sauce.
Set off and keep warm until serving Eggs Benedict.
TO ASSEMBLE EGGS BENEDICT spread cut sides of muffins with butter.
Broil muffins until lightly browned; place a slice of Canadian bacon on each half.
Top bacon slices with poached eggs; spoon warm Hollandaise sauce over the top.
Serves 2.

Poached eggs always make a nice breakfast after you learn how to make Canadian bacon.
FOR POACHING EGGS lightly grease bottom of a large saucepan.
Add 2 inches of water and bring to a boil.
Break eggs one at t a time in a saucer; slide into the water.
Simmer eggs 3 to 5 minutes or until desired doneness.
Remove eggs with slotted spoon to assemble Eggs Benedict.


Glazed Canadian Style BaconGlazed Canadian Style Bacon

When you have learned how to make Canadian bacon cook it with a glaze.

  • 1 ½ Pounds (One solid piece) Canadian bacon
  • 2 Tablespoons apricot preserves
  • 1 Teaspoon prepared mustard
  • 1 Teaspoon vinegar

Preheat oven to 325F degrees.
NOTE: If you buy the bacon in a casing, remove it.
Place bacon with fat side up on a piece of heavy foil (About 15X18 inches).
Cut the surface of the bacon into a pattern of diamond shapes (1/4 Inch deep).
Wrap securely in the foil and place on a baking tray; bake for 1 hour.
OPEN FOIL and fold back.
Mix preserves, mustard and vinegar together; brush over top and sides of meat.
Bake uncovered for 15 minutes or until internal temperature reaches 160 F degrees; slice and serve.
Serves 6.


Canadian Bacon with Glazed ApplesCanadian Bacon with Glazed Apples

When you learn how to make Canadian bacon you will find apples goes well with it.

  • ¾ Pound Canadian bacon (Sliced)
  • 3 Large eating apples (Unpeeled, cored, sliced in 1/3 inch rings)
  • 4 Tablespoons butter
  • 2 Tablespoons brown sugar
  • 2 Cinnamon sticks (Broken)

Preheat oven to 375F degrees.
Place bacon slices in a casserole baking dish; bake 15 to 20 minutes until cooked.
Melt butter in a large skillet; add brown sugar and cinnamon sticks.
Add apple rings to the skillet; sauté over medium heat until tender.
To serve alternate the bacon slices and apples on a serving platter.
Serves 2 to 3.


Canadian Bacon with PineappleCanadian Bacon with Pineapple
  • 2 Pounds (One piece) Canadian bacon
  • 1 Can (20 Ounces) crushed pineapple (Not drained)
  • ¼ Cup honey
  • 1 Teaspoon ginger
  • ¼ Cup water

Preheat oven to 325F degrees.
Place meat fat side up in baking dish.
Combine and mix pineapple and syrup, honey, ginger and water.
Pour pineapple mixture over the bacon.
Roast uncovered for 60 to 90 minutes basting occasionally.
NOTE: Meat thermometer should reach 160F degrees.
Remove meat to a serving platter; slice.
Spoon pineapple mixture over the top to serve.

NOTE: For thicker pineapple sauce place in saucepan and boil a few minutes.


Learn how to make Canadian bacon and serve as a “stack up”.

  • 1 Cup whole cranberry sauce
  • 2 Tablespoons light corn syrup
  • 1 Can (1 Pound) sweet potatoes (Drained)
  • 1 Tablespoon melted butter
  • 1 Tablespoon brown sugar
  • ¼ Teaspoon ginger
  • 1 Pound Canadian bacon (One piece)

Preheat oven to 350F degrees.
Combine the cranberry sauce and corn syrup in a bowl; set as9ide.
In another bowl beat potatoes, butter, sugar and ginger with mixer until light.
Slice the bacon into 12 slices; set aside.
TO ASSEMBLE layer half of the bacon slices in a 10X6 casserole baking dish.
Spread half of the mashed sweet potatoes over the bacon slices.
Cover potatoes with remaining slices of bacon.
Top each slice with a mound of remaining potatoes.
Drizzle the cranberry sauce over the stacks; bake 45-60 minutes.
NOTE: Baste with sauce occasionally during baking.
Lift servings out with a spatula; serve 6.


Learn how to make Canadian bacon to use in this delicious liver pate.

  • 1 Pound Canadian bacon
  • 1 ½ Pounds pork liver
  • 1 Cup lard (Melted)
  • 1 Beaten egg
  • 1 Tablespoon flour
  • Salt/ pepper to taste
  • ½ Teaspoon allspice

Preheat oven to 350F degrees.
Lightly grease a large loaf pan or casserole baking dish.
Chop bacon and liver; run both through a food grinder.
Gradually beat melted lard into the ground meats in a bowl.
Mix beaten egg with flour, salt, pepper and allspice.
Add egg mixture to ground meat mixture; mix well.
Spoon into prepared pan or dish smoothing top.
Cover top with foil; place in a large pan containing 1 inch of water.
Bake for 1 hour and 45 minutes; let cool on rack then refrigerate 2 to 3 days.
Great with fresh crusty bread; serves 12.


Learn how to make Canadian bacon to cook with cabbage.

  • 1 Medium size cabbage head
  • 2 Medium onions (Chopped)
  • 2 Tablespoons shortening
  • ½ Pound Canadian bacon (Chopped)
  • 1 Pound ground beef
  • 1 Teaspoon caraway seeds
  • ½ Cup beef broth
  • Salt/ pepper to taste
  • ¼ cup butter
  • ½ Pound smoked bacon slices

Preheat oven to 375F degrees.
Set aside 3 good outer cabbage leaves; cut out core and shred cabbage head.
Place the 3 cabbage leaves in a pan of cold water; bring to a boil and drain.
Melt shortening in a large saucepan; add onions and cook about 4 minutes.
Add Canadian bacon to saucepan and cook 3 minutes.
Add the ground beef to pan; cook and stir until browned.
Add caraway seeds, broth, salt and pepper; simmer for 10 minutes.
Place half of the shredded cabbage in the bottom of a casserole baking dish.
Melt the butter in a small saucepan; pour over the shredded cabbage.
Spread beef mixture evenly over the cabbage; cover with remaining shredded cabbage.
Top with the 3 wilted cabbage leaves; arrange the smoked bacon slices on top of leaves.
Bake for 45 minutes; serves 4.


Learn how to make Canadian bacon for serving with spiced peaches.
2 Pounds Canadian bacon (One piece; remove any casing)
10 Whole cloves

Orange Spiced Peaches

  • ½ Cup brown sugar
  • ½ Cup red wine vinegar
  • 1 Tablespoon grated orange peel
  • 2 Tablespoons orange juice
  • 1 Teaspoon whole cloves
  • ½ Teaspoon whole allspice
  • 1 Can (29 Ounces) peach halves (Drain; reserve syrup)

Mustard sauce

  • 1 Cup brown sugar
  • 2 Tablespoons prepared mustard
  • 1 Tablespoon butter
  • 3 Tablespoons cider vinegar

Preheat oven to 325F degrees.
TO PREPARE BACON place fat side up on rack in shallow roasting pan.
Stud the meat with the whole cloves; roast uncovered about 2 hours.
NOTE: Meat thermometer should reach 160F degrees.
FOR SPICED PEACHES combine in saucepan brown sugar and red wine vinegar.
Add the orange peel, juice, cloves, allspice and the reserved peach syrup.
Bring mixture to a boil; reduce heat and simmer 5 minutes.
Add the peach halves and heat for 5 minutes; set aside.
FOR MUSTARD SAUCE combine sugar, mustard, butter and vinegar in saucepan.
Stir over low heat until sugar is dissolved; heat until hot.
TO SERVE remove meat from oven to serving platter.
Arrange peaches on platter around roast; pass the bowl of mustard sauce.
Serves 6 to 8.


Learn how to make Canadian bacon and serve this easy delicious way.

  • 4 Slices Canadian bacon (About ¼ inch thick)
  • 1 Tablespoon butter
  • ½ Cup maple syrup
  • ¼ Teaspoon cinnamon

Melt butter in a large skillet; stir in syrup and cinnamon.
Place bacon slices in skillet; turn to coat slices with sauce.
Simmer over medium heat for 5 minutes; place on serving platter.
Pour sauce over bacon slices to serve; serves 4.


Learn how to make Canadian bacon for this stove top skillet mix.

  • 1 Medium onion (Chop fine)
  • ½ Pound Canadian bacon (Chop fine)
  • 2 Tablespoons vegetable oil
  • 1 Can (8 Ounces) tomatoes (Press through sieve)
  • 2 Medium potatoes (Peel; dice small)
  • 1 Small red bell pepper (Seed; chop)
  • 2 Ounces fresh green beans (Wash; remove tops and stems, cut in small pieces)
  • 2 Tablespoons frozen peas
  • 2 Tablespoons canned asparagus tips
  • 6 Ounces spicy sausages (Sliced)
  • 3 Tablespoons dry sherry
  • Salt/ pepper to taste
  • 6 Eggs

Heat oil in a large iron skillet or Dutch oven.
Add onion and bacon stirring and cooking until golden; add tomatoes.
Add potatoes, pepper, beans and peas to the skillet; cook for 10 minutes.
Add asparagus tips, sausage, sherry, salt and pepper; cook 5 minutes.
Press 6 wells in top of mixture with spoon; carefully break eggs into the wells.
Cover skillet and cook until eggs are lightly set (% minutes) or until desired doneness.
Serves 4 to 6.


Learn how to make Canadian bacon to add a great flavor to this beef roast.

  • ¼ Pound Canadian bacon
  • ¼ Pound pork fat back
  • 2 Tablespoons chopped fresh parsley
  • 1 Tablespoon raisins
  • Salt/ pepper to taste
  • 2 Pound boneless beef rump roast
  • 1 Medium onion (Chopped fine)
  • 2 Cloves minced garlic
  • 2 Tablespoon vegetable oil
  • 1 Can (16 Ounces) tomatoes (Press through sieve)
  • 1 ¼ Cups beef broth
  • 1 Pound rigatoni (Hot; cooked according to package directions)
  • ¼ Cup freshly grated Parmesan cheese

Grind bacon, pork fat and parsley to a smooth paste; mix in raisins, salt and pepper.
With roast on cutting board use a sharp knife to make 3 deep cuts lengthwise in roast.
Fill the cuts with the paste mixture; press meat together and tie securely with kitchen string.
Heat the oil in a large Dutch oven; add the onion and garlic stirring until transparent.
Add the tied beef roast; fry turning frequently to brown on all sides.
Add tomatoes and juices to Dutch oven; add broth and seasoning mixing well.
Cover and simmer for 1 ½ hours or until tender.
Remove roast from Dutch oven; remove string and slice; place on warm serving dish.
Pile hot rigatoni around sliced beef.
Taste sauce in pan and adjust seasoning; spoon over rigatoni.
Sprinkle with Parmesan cheese and serves; serves 6 to 8.


Learn how to make Canadian bacon flavored with pineapple, orange and lemon.

  • 8 Slices Canadian bacon (½ Inch thick)
  • 1 Tablespoon butter
  • ¼ Cup pineapple preserves
  • 3 Tablespoons frozen orange juice concentrate (Thawed)
  • 2 Teaspoons lemon juice
  • 1 Teaspoon prepared mustard
  • 1/8 Teaspoon cloves

Brown bacon slices in large skillet in butter (Do 4 slices at a time).
Combine and mix in a bowl the preserves, juices mustard and cloves.
Return all bacon to the skillet; pour the fruit mixture over the bacon.
Bring to a boil; reduce heat and cook about 5 minutes.
Serves 6 to 8.