Canadian Bacon Cure Calculator (Pork Loin)
Pre-configured for lean boneless pork loin (Back Bacon / Peameal Bacon) at 2.2% Salt, 1.0% Maple Sugar, and 0.25% Prague Powder #1.
Whole pork loins are cylindrical and typically measure 2.75 to 3.25 inches thick. Based on osmotic diffusion rates, a 3-inch loin requires a minimum of 14 days in the refrigerator to ensure cure reaches the center.
Marianski osmotic diffusion model: Vacuum-sealed bag maintains 100% moisture contact for continuous inward salt absorption.
Canadian Bacon vs. Belly Bacon: Key Differences
- Meat Lean-to-Fat Ratio: Pork belly contains 50%–70% fat, while whole pork loin has less than 15% fat. Salt tastes stronger in lean meat than in fat, which is why Canadian bacon should be kept around 2.0% to 2.2% salt.
- Final Internal Temp: Because loin is lean, smoking it past 145°F–150°F (63°C–65.5°C) will dry out the muscle fibers. Pull the loin at 145°F and let carryover heat take it to 148°F.
Frequently Asked Questions (Canadian Bacon)
How do I make authentic Toronto Peameal Bacon from this cure?
After curing for 14 days and rinsing, do not smoke the loin. Instead, roll the damp cured loin in yellow cornmeal (or traditional crushed yellow field peas) until coated on all sides. Slice thick and fry in a pan with butter.
Can I inject the loin to speed up curing?
Commercial producers often pump loins with a 10% brine to reduce curing time to 48 hours. However, in home curing, vacuum equilibrium yields a firmer, more concentrated texture. If you choose to inject, dissolve your calculated cure in 10% water by meat weight and distribute it along the center of the loin.
Other Guides:
Compare recipes: Pork Belly Bacon Calculator, try Italian Pancetta, or read our tutorial on How to Cure Bacon.