Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 boneless pork loin, about 1.8 kg / 4 lb
- 36 g kosher salt (about 3 tbsp)
- 4.5 g pink curing salt (Prague Powder #1), measured by weight
- 3 tbsp dark maple syrup
- 2 tbsp packed brown sugar
- 1 tbsp + 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- Apple, maple, or cherry wood for smoking
Do This
- 1. Trim excess surface fat from the pork loin and pat dry. Weigh it so the cure is correct.
- 2. Mix kosher salt, pink curing salt, maple syrup, brown sugar, pepper, and garlic powder into a thick paste.
- 3. Rub cure all over the loin, then seal in a heavy zip-top bag or vacuum bag. Refrigerate 7–10 days, turning once daily.
- 4. When firm and evenly colored, rinse the loin under cool water and pat very dry. Chill uncovered on a rack in the fridge 8–24 hours to dry the surface.
- 5. Preheat smoker to 200°F (93°C) with mild fruit wood. Smoke loin until internal temperature reaches 150°F (65°C), about 2–3 hours.
- 6. Cool to room temperature, then refrigerate until fully chilled, at least 4 hours or overnight.
- 7. Slice thinly and pan-fry over medium heat until lightly browned, like bacon, before serving.
Why You’ll Love This Recipe
- Leaner than belly bacon, but still smoky, savory, and just a little bit sweet.
- Back bacon-style texture: tender, ham-like slices that cook up beautifully in a skillet.
- Maple, black pepper, and garlic give it a deep, complex flavor that beats store-bought.
- Makes a big batch you can slice, freeze, and enjoy for breakfasts, sandwiches, and more.
Grocery List
- Produce: Optional fresh herbs for serving (parsley, thyme, or chives).
- Dairy: Optional butter or ghee for frying slices.
- Pantry: Boneless pork loin, kosher salt, pink curing salt (Prague Powder #1), dark maple syrup, brown sugar, black pepper, garlic powder, neutral oil (for frying, optional), wood chips/chunks for smoking (apple, maple, or cherry).
Full Ingredients
For the Maple, Pepper & Garlic Cure
- 1 boneless pork loin, center-cut, about 1.8 kg / 4 lb
- 36 g kosher salt (about 3 tbsp; use Morton or Diamond Crystal, not table salt)
- 4.5 g pink curing salt (Prague Powder #1), measured by weight only
- 3 tbsp dark maple syrup (Grade A Dark or Robust for best flavor)
- 2 tbsp packed light or dark brown sugar
- 1 tbsp + 1 tsp freshly ground black pepper
- 2 tsp garlic powder
For Smoking & Finishing
- Apple, maple, or cherry wood chips/chunks (enough for 2–3 hours of smoke)
- Optional: 1–2 tsp neutral oil, butter, or ghee for pan-frying slices
Optional Serving Ideas
- Fried or poached eggs, toast, and roasted tomatoes
- English muffins and cheese for breakfast sandwiches
- Warm grainy mustard or a drizzle of extra maple syrup
Step-by-Step Instructions
Step 1: Trim and weigh the pork loin
Place the pork loin on a clean cutting board. Trim off any loose flaps or thick, hard exterior fat, leaving a thin, even layer if you like a little fat on your slices. Pat the loin completely dry with paper towels.
Now weigh the pork loin using a digital kitchen scale. This recipe is written for a loin that weighs about 1.8 kg (4 lb). If yours is within about 10% of that, you can follow the recipe as-is. If the weight is significantly different, plan to scale the cure ingredients proportionally by weight (see Pro Tips for guidance). Accurate weight is especially important for the pink curing salt.
Step 2: Mix the maple-garlic dry cure
In a small bowl, combine the kosher salt, pink curing salt, brown sugar, black pepper, and garlic powder. Stir well to blend the spices evenly. Add the maple syrup and mix until you have a thick, sticky paste; it may look crumbly at first, but keep stirring until any dry bits are moistened.
Make sure the pink curing salt is evenly dispersed throughout the mixture. This ensures the cure works consistently across the whole piece of meat and helps prevent overly salty or unevenly cured spots.
Step 3: Rub, bag, and refrigerate
Place the dried pork loin in a large, heavy-duty zip-top bag or a vacuum-seal bag (left unsealed for now). Rub the maple cure all over the meat, pressing and massaging it into every surface and into any natural seams. Use all of the cure mixture; none should be left in the bowl.
Once the loin is thoroughly coated, press out as much air as possible and seal the bag. If using a vacuum sealer, use the “moist” setting if you have one, and stop before the maple cure gets sucked out of the bag. Lay the bag flat in a rimmed dish or tray to catch any drips.
Refrigerate the bagged loin at 34–40°F (1–4°C). This cool temperature range is important for safe curing.
Step 4: Cure for 7–10 days, turning daily
Let the loin cure in the refrigerator for 7–10 days. Once a day, take the bag out, gently massage the meat through the plastic, and flip it over before returning it to the fridge. As it cures, the salt will draw out moisture, creating a brine in the bag; this is normal and helps carry the cure evenly into the meat.
By day 7, the pork should feel noticeably firmer when you press the thickest part with your fingers, and the color should look deeper and more uniform. For a 1.8 kg (4 lb) loin, 7 days is usually enough; go up to 10 days if your loin is particularly thick or you prefer a slightly more intense cure and flavor.
Step 5: Rinse, dry, and form a pellicle
When the curing time is up, remove the loin from the bag and discard the liquid. Rinse the pork briefly under cool running water, gently rubbing with your hands to remove excess surface cure. You do not need to soak it; a short rinse is usually enough.
Pat the meat very dry with clean towels. Place the loin on a wire rack set over a baking sheet and refrigerate it uncovered for 8–24 hours. This drying step forms a slightly tacky surface layer called a pellicle, which helps smoke adhere and gives you a beautiful, even color when smoked. The meat should feel dry to the touch but a bit sticky, not wet.
Step 6: Smoke the cured loin
When you are ready to smoke, preheat your smoker to 200°F (93°C). Use a mild fruit wood such as apple, maple, or cherry, which pairs beautifully with the maple and pepper cure without overpowering it. Set up for indirect heat so the meat cooks gently.
Place the cured, dried pork loin directly on the smoker grates. Insert a probe thermometer into the thickest part of the meat if you have one. Close the lid and smoke until the internal temperature reaches 150°F (65°C). This typically takes about 2–3 hours, depending on your smoker and the exact size and shape of the loin.
During smoking, try to keep the smoker temperature steady between 190–210°F (88–99°C). You should see a steady but light stream of smoke; thick, billowing smoke can make the meat taste bitter. When the internal temperature hits 150°F, remove the loin from the smoker.
Step 7: Chill, slice, and pan-fry to serve
Let the smoked loin cool at room temperature for about 30–45 minutes, just until it is warm rather than hot. Then wrap it loosely (or place it, uncovered, on a clean rack) and refrigerate until well chilled, at least 4 hours or overnight. Chilling firms the meat and makes it much easier to slice thinly.
To serve, use a sharp knife to slice the bacon-cured loin across the grain into 2–3 mm (about 1/16–1/8 inch) slices. For a classic back bacon experience, heat a skillet over medium heat with a tiny splash of oil or a dab of butter. Lay in the slices in a single layer and cook for 1–2 minutes per side, until lightly browned at the edges and heated through. Serve hot with eggs, toast, or in sandwiches.
Pro Tips
- Use pink curing salt correctly. Pink curing salt (Prague Powder #1) is not the same as Himalayan or regular salt. Measure it by weight with a precise scale and never exceed the recipe amount. It is formulated for curing meats and must be used as directed.
- Scale the cure if your loin is a different size. This recipe is calculated for about 1.8 kg (4 lb) of pork. If your loin is heavier or lighter, multiply each curing ingredient by your meat weight (in kg) divided by 1.8. For example, for a 1.5 kg loin, use 1.5/1.8 ≈ 0.83 of each ingredient.
- Keep the fridge cold and consistent. Curing works best at 34–40°F (1–4°C). A dedicated fridge drawer or a spot away from the door (so it is not warmed every time you open the fridge) is ideal.
- Do not skip the pellicle. That 8–24 hour air-drying step in the fridge is key for good smoke adhesion and a beautiful, even, mahogany exterior.
- Slice across the grain. Look at the grain of the meat and cut perpendicular to it. This gives you tender, ham-like slices that do not chew tough.
Variations
- Herb and mustard back bacon: Add 1 tbsp Dijon mustard, 2 tsp dried thyme, and 1 tsp dried rosemary to the cure. Reduce brown sugar to 1 tbsp for a slightly less sweet profile.
- Chili-maple version: Add 1–2 tsp crushed red pepper flakes or smoked paprika to the cure for a gentle heat that plays nicely with the maple sweetness.
- Oven-roasted (no smoker) option: After curing and drying, roast the loin on a rack in a 200°F (93°C) oven until it reaches 150°F (65°C). You will not get smoke flavor, but you will still have delicious, maple-garlic cured back bacon.
Storage & Make-Ahead
Because this recipe uses a proper cure and is fully cooked, it is perfect for making ahead. Keep the whole, smoked loin tightly wrapped in the refrigerator for up to 7–10 days. For best texture, slice only what you need and leave the rest as a solid piece. To freeze, wrap the cooled loin tightly in plastic wrap and then in foil, or vacuum-seal it. Freeze for up to 2–3 months. You can also freeze individual slices: layer them between sheets of parchment in a freezer-safe bag so you can pull out just a few at a time. Reheat slices straight from the fridge or from frozen in a skillet over medium heat until hot and lightly browned.
Nutrition (per serving)
Approximate values per 2-slice (about 56 g) serving, pan-fried without added fat: about 110 calories; 20 g protein; 3 g fat; 1 g carbohydrates; 0 g fiber; 7 g sugar (mostly from maple and brown sugar); approximately 700–800 mg sodium. Actual values will vary based on exact slice thickness, how much surface cure is rinsed away, and cooking method.
