Cheryl Alters Jamison, Bill Jamison

B.C. Canadian Bacon

Preparation info
  • Serves

    2 to 4

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

We got this idea from friends in British Columbia, Canada, where they call this cut of pork “back bacon.” Actually lean smoked pork loin, Canadian bacon is already cooked, but you can add an enormous boost to its flavor and texture with this technique. Cut leftovers into matchsticks and sprinkle over salads or pizzas.

Ingredients

  • 1 pound chunk Canadian bacon
  • Vegetable oil
  • 1 teaspoon Wild Willy

Method

  1. Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
  2. Rub the Canadian bacon lightly with oil and sprinkle it with rub. Let the meat sit at room temperature for 30 minutes.
  3. If you plan to baste the meat (“To Mop or Not”), stir together the mop ingredients in a small saucepan a