I was looking on the recipe site for my next project for my BDS and I saw the recipe for MallardWackers Maple Canadian Bacon. I noticed that the one ingredient I needed is "maple flavored cure". It is a dry cure. I can't seem to find it anywhere here in Calgary, Alberta.
Would anybody know where I can get my hands on some? I really want to try this out as I love back bacon and the maple taste has me interested as a change for the stuff I usually eat.
Hi Canadian,
I don't have maple flavored cure. Just threw some slab bacon in the cure yesterday and once I get the dry cure on, I throw some maple syrup in the bag with it. It works extremely well. I even made a couple of slabs with maple syrup and honey. Looking forward to see how they come out.
SD
Canadian,
I don't have the maple cure either but have done Hab's Canadian Bacon a few time using maple sugar instead of brown sugar. The recipe is here - http://www.susanminor.org/forums/showthread.php?t=311
One time I also added a little maple syrup to the dry cure mix making a paste.
Both ways are excellent.
Deb
Canadian,
I ordered Maple powder to add to my cure from www.targil.com
Quote from: canadiansmoker on January 14, 2009, 03:59:20 PM
I was looking on the recipe site for my next project for my BDS and I saw the recipe for MallardWackers Maple Canadian Bacon. I noticed that the one ingredient I needed is "maple flavored cure". It is a dry cure. I can't seem to find it anywhere here in Calgary, Alberta.
Would anybody know where I can get my hands on some? I really want to try this out as I love back bacon and the maple taste has me interested as a change for the stuff I usually eat.
Hi Canadian
Bradley has a Maple Cure
Its on the web site under cures
Thanks, I'll have to check out Bradley's website. It looks like it will either be from there or ordering it from over the border.
Check out Halford. I bought some maple sugar in their Edmonton store a couple of weeks ago. It is the real thing, not just maple flavoured sugar. Love it in the bacon brine.
Quote from: canadiansmoker on January 14, 2009, 03:59:20 PM
I was looking on the recipe site for my next project for my BDS and I saw the recipe for MallardWackers Maple Canadian Bacon. I noticed that the one ingredient I needed is "maple flavored cure". It is a dry cure.
OK...so I need some advise.....I have a pork loin that I am going to make Canadian bacon with. I stopped at the local meat market and asked for Morton's Tender Quick and he said they have their dry maple cure (could not see the manufacturer) that she could sell me. I asked what the recipe would be (proportions) of the cure for adry cure method, and they said they do a wet brine and it took 10 years to perfect the recipe??. She would not go into details, just read the box suggestions like 2lbs of cure to 100lbs of meat. She was very vague about the amount needed in a wet brine because they use a 50 gallon recipe for whatever they were brining.....so I need a little help please on my next step to start a brine fellow smokers......
I really can't see enough information to assist you with calculations for either the dry or wet brine. It is unclear from your post if the 2 lbs of cure for 100 lbs of meat is for dry application or wet. If the application of 2 lbs of cure to 100 lbs of meat is for dry application, then you would use .32 oz. per lb. But if the information she gave you is for a wet brine, then you can't calculate it the way I just did.
If you can get her to tell you what volume or weight of cure they use for 50 gallons, then it should be easy to calculate how much cure you need per gallon. Then you can cure the loins in a wet brine.
I'm assuming that you will fully cook the bacon. So another option, which I don't like, because I feel it has inconsistent results, is the dredging method. Dredging is most effective on thinner cuts, but may work for meat as thick as 3 inches. Dredging is simply pouring some of the cure mix in a small pan and dredging or rolling the meat in the cure until all surfaces are covered. Shake of the excess cure, and place the meat into a plastic bag or container to cure. Discard any cure that is left over. Usually I cure my loins for 6 days, and test for firmness. It this method does not fully cure the loin, then you treat it like cooked fresh meat. If it doesn't fully cure the center will be brown or brownish/grey after it has been cooked, but is will be safe to eat.
Sorry Hab that was a loaded statement on my part....she read two things off the box....since I was only reading somewhere on here about dry cure method I only took in the dry amounts which I posted....she was telling me they only use the wet brining method with the 50 gallon container but I did not catch that ratio because I thought all you had to do was roll or dredge the loin pieces and bag em....I saw this on-line as a product that I thought they sold me, so I was going to follow these instructions as a guideline... :-\
"Maple Sugar Cure
$2.25
Complete-nothing to add. This cure is perfect for those that want a light maple sugar flavor and aroma in their product. This cure can be used for dry curing and for cover pickles that do not require over 7 days to cure. Use 1 pound of cure per 1 gallon of brine at 20% pump. For dry rub, use 1/2 pound per 25 pounds of meat. If used for cover pickling, use 2 pounds of cure per gallon.
Moody, I have used Bradley's Maple Cure for bacon with great results!!
I know now...I am kicking myself for not getting a cure with a label on it...thought this would be easy...
It may have been me reading your post too fast, but I thought you were talking about an unknown cure mix that the owners of the market used.
As I said in my earlier post, I do not like or use the dredging method. The results are inconsistent, and often unsatisfactory for me.
The dry application of 1/2 lb of cure for 25 lbs of meat comes out to the same as the previous calculation; .32 ounces per pound of meat. I would use that measurement and apply the full amount to the meat; making sure you cover all surface areas. That is much better then the dredging method.