Hee haaaa
Or at least I hope so ......
Picked up a loin tonight and mixed up some cure... MTQ, brown sugar and garlic pow and onion pow
Rubbed as directed. I dont have a scale so I applied all the cure to the entire loin and decided to make a bag with
the vac sealer to hold what will soon be my bacon ( hoping ) . At the last minute just before I hit the vac and seal button
I decided to add some maple syrup to hopefully give it a maple taste. Did I just screw the cure up whciih is supposed to be
dry? I figured if liquid was going to form anyway, it could not hurt mych to add some maple.
You should be OK.
I've added maple syrup to CB before.
It didn't come through as strong as I would have liked.
What I have done in the past was to cover the bacon with maple syrup after it is rinsed and dryed, just before going into the smoker. It gave it some maple taste but not a lot. Last time I made it I used maple sugar instead of brown sugar and it was even better. I also coat the outside of the bacon with cracked black pepper just before putting it into the smoker.
I used to do the pure maple syrup but since prices went up so much I use a maple powder and honey mix that works very well.
Maple powder? Not maple sugar? I never seen that before. ???
Quote from: pensrock on October 23, 2009, 07:25:16 PM
Maple powder? Not maple sugar? I never seen that before. ???
Here's a link to some Pen's. Haven't used it but it sounds good. http://www.americanspice.com/catalog/21089/search/Maple_Powder.html?SEARCH=3&WORDS=maple%2Bpowder&orig=30&PAGE=0&_ssess_=fa012e98669ac3618ec7c0c74ca81927
Thanks much all
I can sleep tonight now. no bacon nightmares.
Is there any problem after making this CB with freezing it?
Not at all CRG. I think it get's better!
Thanks HS. My HEB has them whole porkloins on for .99 a lb. That is a steal ! Think I'll do some and bring to deer camp.
It sounds simple enough. When you want to eat it do you just pan fry it a little?
Pan frying a bit is good. Toast an English muffin, fry an egg, add a slice a cheese and make the best breakfast sandwich ever. Or cube it, fry a bit and remove from the pan, add a little oil and fry some potatoes, put the fried CB back in, makes some great eats.
Dang HS, I just ate and that sounds good.
Some scrambled eggs with smoke boudain, diced green onion tops, smoked salsa on top
If it sounds good, just wait until you make it! It's even better that it sounds. You will never buy CB again after that. Micky D's will suffer but what the heck? Do we care?
I just picked up a whloe boneless pork loin.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture058.jpg)
Now I just need to make a plan of what to do with it. Is this the right meat for canadian back bacon.
The link to maple powder sugar looks more like granulated maple sugar.
This time of year it is often hard to find, and you may have to wait until the next maple syrup season. I like to patronize this store. The Vermont Country Store still has some in stock. They are not the cheapest, but provide good quality product, and you can be assured they do not cut the product with brown sugar.
The powdered form is generally more expensive then the granulated.
Powdered Maple Sugar (http://www.vermontcountrystore.com/browse/Home/Food-Candy/Vermont-Maple-Products/Powdered-Maple-Sugar-1-lb-Bag/D/30100/P/1:100:1020:100760/I/f06405?evar3=SEARCH)
Granulated Maple Sugar (http://www.vermontcountrystore.com/browse/Home/Food-Candy/Vermont-Maple-Products/Granulated-Maple-Sugar/D/30100/P/1:100:1020:100760/I/f06406?evar3=SEARCH)
Thanks for the link Habs. I need to get some.
I used to love the Vermont Country Store - I grew up in SW NH 20 minutes from VT - every once in awhile we would go up to the store - the thing that I remember most was the room filled with penny candy.... :D
Quote from: Quarlow on October 23, 2009, 11:12:34 PM
I just picked up a whloe boneless pork loin.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture058.jpg)
Now I just need to make a plan of what to do with it. Is this the right meat for canadian back bacon.
That's the one for Canadian Bacon Q!
While it is in the brine stage, can it be vac sealed?
I used zip lock bags but others have vac packed it.
Might try that turbinado raw sugar on one
You can get Maple Powder from www.targil.com as well. That's where I get mine
I want to do 6.
Maybe 2 or 3 in orig recipe.
One in Turbo sugar w/ cane syrup (homemade)
Would like to do one kinda cajun. Any idea's
another question
have you sliced it real thin and used it on your abt as the bacon wrap?
Quote from: classicrockgriller on October 24, 2009, 06:29:16 AM
another question
have you sliced it real thin and used it on your abt as the bacon wrap?
Haven't tried that. I think it might get to dry though.
Quote from: classicrockgriller on October 24, 2009, 06:27:10 AM
I want to do 6.
Maybe 2 or 3 in orig recipe.
One in Turbo sugar w/ cane syrup (homemade)
Would like to do one kinda cajun. Any idea's
maybe some tasso I think NePas has a post or two, I'll see if I can find
Quote from: deb415611 on October 24, 2009, 06:44:56 AM
Quote from: classicrockgriller on October 24, 2009, 06:27:10 AM
I want to do 6.
Maybe 2 or 3 in orig recipe.
One in Turbo sugar w/ cane syrup (homemade)
Would like to do one kinda cajun. Any idea's
maybe some tasso I think NePas has a post or two, I'll see if I can find
Here's where he did w/ pork loin but no recipe
http://forum.bradleysmoker.com/index.php?topic=9345.0
Here's where he did w pork butt, you can probably modify for the loin
http://forum.bradleysmoker.com/index.php?topic=5038.0
another w/ loin & recipe
http://forum.bradleysmoker.com/index.php?topic=8245.0
here's some turkey tasso that I did, you could probably adapt this
http://forum.bradleysmoker.com/index.php?topic=10195.0
how about sub the garlic powder and onion powder with 1 1/2 tbs per lb cajun seasoning and 1/2 tbsgrn cayene pepper and a cpl dashes of hot sauce.
OK, thanks deb
Quotehow about sub the garlic powder and onion powder with 1 1/2 tbs per lb cajun seasoning and 1/2 tbsgrn cayene pepper and a cpl dashes of hot sauce.
I do not think I would sub the onion and garlic but just add the other ingredients. Gotta have garlic! ;D
That wouldn't be a bad idea to have one for tasso for all the damn beans we eat at camp.
Thanks pens.....just as is and add on top. kewl
Recap: 6 aprox 3 lb pork loins
3 in habs orig (2 in Bradley 1 for Traeger)
1 in tasso per debs ingredients on her turkey tasso post (will that be ok for pork?)
1 sub turbo sugar and adding homemade cane syrup
1 habs recipe adding cajun seasoning and splash of tabascco
?????????????????
Picked up that for $1.90 a lbs, 8.28 lbs total:$15.71 seemed like a good deal for here. Not sure what I'll do with it yet.Saw it in the store and the wife must have seen the gleam in my eye and the quiver in my body cause she just said you better get that you "big smokin retard". God I love her. What is this cure#1 & 2 and the MTQ. I have never heard of it till I got on here. Do I need it to CBB.
Oh you need the MTQ or pink salt or whatever
Its tough to find here in the great white north. I had some MTQ smuggled in from Buffalo this week.
Good luck
Quarlow,
Cure #1 is what some call 'pink salt'. If you have cure #1 then you can make your own MTQ. But either way you need one of them to make bacon.
Ok the search is on then.
Quote from: Quarlow on October 24, 2009, 07:42:26 AM
Picked up that for $1.90 a lbs, 8.28 lbs total:$15.71 seemed like a good deal for here. Not sure what I'll do with it yet.Saw it in the store and the wife must have seen the gleam in my eye and the quiver in my body cause she just said you better get that you "big smokin retard". God I love her. What is this cure#1 & 2 and the MTQ. I have never heard of it till I got on here. Do I need it to CBB.
Here is a brief description of the differences:
Cures (http://www.susanminor.org/forums/showpost.php?p=830&postcount=38)
This page is still being updated with information on Saltpeter, but what is currently there is accurate.
Habs,
As always; good, concise, useful information. When you post, it is something I can always rely upon without further review or research.
I am using your Canadian Bacon instructions as we speak, I mean type.
Thanks for your time.
Good luck and slow smoking,
Pachanga
Thanks.
Let me know how it turns out.