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Author Topic: Hab's Canadian Bacon Question????  (Read 2801 times)

Offline HawkeyeSmokes

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Hab's Canadian Bacon Question????
« on: June 12, 2009, 07:42:09 PM »
Hi every one,

Been reading this forum a lot the last week and decided to jump in with both feet. Have a question on making Canadian Bacon. Just got done curing it with Hab's recipe and tonight my brother gave me a couple of quarts of maple syrup. The loin pieces just went into the refrigerator to dry overnight. Would basting a piece with the maple syrup work after it's done curing and if so, when would be the best time to do that? I was thinking of trying it right after I got done with the smoke time and let it cook on until the temp of the meat came up to 140. Any ideas?

This is a pic just before they went in the refrigerator. Also plan on doing a rack of ribs tomorrow. Plan to post more pics on this. Going to try 2 hours of apple smoke for the bacon and the ribs.

Thanks for all the great ideas, recipes and support on this site.

HawkeyeSmokes
HawkeyeSmokes

Offline Smokin Soon

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Re: Hab's Canadian Bacon Question????
« Reply #1 on: June 12, 2009, 08:26:04 PM »
I probably would not do anything at this point.  Things I have done for a maple:

Habs original with pure maple syrup added to the Ziploc bags after 3 days of cure
Raye's recipe from our websight. Uses a nice cure from Butcher packer. Good on belly bacon also.
Used a maple powder from Spice Barn with Hab's original, cut down the brown sugar a bit.

All of them deelish! You gotta decide how you like it. If you do want to baste, wait until they become the beautiful golden brown color and heat the syrup a bit in the micro to mop well. You really want to start your smoke with a nice dry tacky feel to it. You wil not be disappointed!

Offline Habanero Smoker

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Re: Hab's Canadian Bacon Question????
« Reply #2 on: June 13, 2009, 01:36:32 AM »
HawkeyeSmokes;
Welcome to the foruml

The best time to get the maple flavor throughout the bacon is to add it during the curing time. When I want a maple flavor I generally reduce the brown sugar, and add an equal amount of maple syrup to turn the cure into a paste. Or reduce the brown sugar and use an equal amount of maple sugar granules or powder.

Basting will give you a slight maple flavor on the outside edge only, it may not be enough to notice. If you baste, the best time would be just before you air dry, baste a second time just after the smoke has been applied. Then give it a third baste, using Smokin Soon's method.

Let us know it you do baste, and the results. I'm always looking for different ways.


     I
         don't
                   inhale.
  ::)

Offline HawkeyeSmokes

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Re: Hab's Canadian Bacon Question????
« Reply #3 on: June 13, 2009, 04:59:52 AM »
Thanks for the replies Habs and Smokin Soon. Think I'm going to wait with the maple syrup and use it on the next batch. I'll try to post some pics once it gets done later today.
HawkeyeSmokes

Offline HawkeyeSmokes

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Re: Hab's Canadian Bacon Question????
« Reply #4 on: June 13, 2009, 10:36:21 PM »
Here are some pics after I got done today.

Ready to smoke

In the Bradley

Out of the oven and sampled.

The ribs are ready!!  ;D

Thanks for all the help. This is one great forum.
« Last Edit: June 14, 2009, 07:54:33 AM by HawkeyeSmokes »
HawkeyeSmokes

Offline Habanero Smoker

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Re: Hab's Canadian Bacon Question????
« Reply #5 on: June 14, 2009, 01:41:22 AM »
Looks like everything turned out great.


     I
         don't
                   inhale.
  ::)

Offline seemore

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Re: Hab's Canadian Bacon Question????
« Reply #6 on: June 14, 2009, 08:45:41 AM »
good job hawkeye............
seemore