I have always enjoyed the taste of maple. However the last time I tried to make Maple flavored bacon I really couldn't taste it. Looking for a stronger flavor is what prompted this project.
I have ordered Grade A Dark Amber maple syrup and a pound of Maple Sugar from <font color="blue">Couture's Maple Shop </font id="blue">in Westfield Vermont. A note about the grade of syrup I have chosen; it seems that this Grade A Dark Amber has the most maple flavor of the grades you can purchase. They seemed to have the best prices AND their shipping was not outrageous. No problems with the ordered and they filled and shipped it fairly quickly. Here is their link:
http://www.maplesyrupvermont.com/
I have started out with a nine pound loin from Sam's. Cleaned and trimmed. It was 24" long, made four 6" pieces.
I measured out the Maple Sugar Cure from Butcher-Packer.
Rubbed in the cure and let set to sweat for a few minutes.
Rubbed on as much maple sugar as the piece of meat could hold and place in gallon plastic freezer zip bags. I thought I would try something different this time. I will say using these bags almost cuts the fridge space used in half.
<i><font color="blue">Must say that the maple smell is just great at this point.</font id="blue"></i>
My thoughts are is to put about an 1/8 of a cup of maple syrup in each bag about 8 or 10 days into the cure. I plan to cure for about 18-21days.
Plans are when I get to the smoking part of this I will brush or pour maple syrup over the top of the meat and may sprinkle it with maple sugar.
Any suggestion? I would love to hear from you all.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Mw,
After reading about the jalapeno experiment I got the itch. I finally ordered the Maple Sugar Cure from Butcher & Packer today. I thought I would keep it simple for the first time and just use the cure. I thought about just doing one small piece of loin but then decided if I really liked it I would have to wait another 3 weeks before I could have it again so I guess I'll dive in with one whole loin[:D] cut into 4 pieces. I also figured on using maple pucks. Since I've never done this before I'm itching to get started and will probally inspect the meat daily until 3 weeks is up. Has anyone ever sealed the meat with a vaccum sealer or would this be a bad idea?
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
BigS,
For lunch today, I added about 1/8 cup of maple syrup to each of the four bags, mix and massaged well. You will have fun and I'm sure you will be doing it again. Please keep us informed how things go.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Jeff
Funny you should ask about vacum sealing I just put a loin in the smoker today that I had in one of the square vacum seal containers. I didn't open the container for 21 days and when I opened it today the meat was as fresh looking as the day I put it in there only difference is the meat was realy firm.
Rod
Rod
Well I rec'd my cure today. As soon as I could I went and bought 6lb of pork loin at my friends grocery store. Brought it home trimmed to my liking and found out I only had a scale that weighed out in grams. Found a conversion table in a cook book and was off to the races. I rubbed loin with cure and let sit 5 min. Reread MW post and decided to rub them down with some turbinado sugar since I didn't have the maple sugar. Put the pieces in vaccum seal bags, sealed and put in fridge. Unfortunately I will be at the Jack Daniels BBQ cookoff on the 21st day of the cure so I guess I will smoke after I get back. I assume this will be O.K.? I have some nice maple syrup that I can add a little later down the road. Man I love to cook and smoke(ABT's on now served with left over brisket chopped for sandwiches so I have to go). Happy Smokin'.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Hi Mallard,
I haven't written in awhile, been busy after work, working on boarding in my deck for extra storage, plus asthetics because the dirt looked like crap underneath.
I'm really excited about your maple project. I think I'm gonna order up some maple cure soon. I still have the buckboard to try first, but I have a couple of butts to use it up on.
I just went back to the farm this past weekend. I smoked up a batch of sausage with the Bradley while I was there. We did up a couple of pigs on Sunday and my Dad cut it up last night. Aside from the hams, I instructed him NO CURING by the abatoir. I'm getting all the belly whacked up into tray size pieces so I can do my own belly bacon. Also specified to leave the front in large butt/picnic form, and to debone half of the loin for me to do up smoked chops. It's going to be the quickest hog he ever cut, I just need it chopped down to managable pieces.
Looking forward to your results[:p]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
White,
I will be looking forward to see how your belly comes out let alone the rest of the hog. For some reason I bet taht FRESH hog is got to taste btter. It's nice to have that kind of control over your meat. I noticed your other post, left you a reply there.
Jeff,
I'm sure there will be no problem with leaving the meat in the cure for that legnth of time. Tell me something, what does <font color="blue">turbinado sugar</font id="blue"> taste like? Also I'm a bit envious of you going to the Jack Daniels, someday the hen and I will go and see some "Big Ones"> The kids are finally getting old enough and OUR time is coming.
Everyone have a great weekend. Also the Maple Bacon is coming out next weekend.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MW,
Turbinado sugar is unrefined sugar. It has the brown sugar taste without being all mushy. It has much larger crystals than regular sugar and can be used anywhere regular sugar can be used. Lots of people use it in rubs because it dosen't burn as easily as brown sugar. I usually rub 1/3 turbinado sugar to 2/3 beef rub for my brisket. It helps make a nice bark.
I am looking forward to the JD competition. I already know of several teams that will be there that I look forward to seeing in action. The closest I could get a hotel room was 30 miles away(made the reservations 3 months ago). If you want to be close make reservations 6-8 months in advance. Also plan on touring the distillery while I'm there.[:)]
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I've been patient Mallard, but it's now 12:40 MDT - let's get some results[:p] Just kidding, I think that this past weekend was the time to smoke Project Intense Maple.
I will be starting my first bacon next weekend. I timed two weeks from this weekend, and I will be out of town, so my first batch starts curing Oct 9 and smoked Oct 23.
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
OK folks (<font color="red">and <b>White</b></font id="red">) here are the results of this project.
If it sounds like I am too much of a homie or if I may be too infatuated with my on smoking skills (or lack there of) just take this post with a grain of salt and try and glean what you can out of it and put the rest in the o'l drip bowl.
I pulled the loins out this past Saturday. Did the rinse-soak (1hr)-rinse-soak (1hr) thing.
I made a THICK paste out of <font color="blue">Maple syrup </font id="blue">and <font color="blue">Maple sugar</font id="blue">.
Placed all four pieces on one rack and proceeded to brush on the above <font color="blue">Maple paste</font id="blue">.
Cooked to the above for mentioned process.
I used 3hrs of <font color="blue">Maple pucks </font id="blue">(actually only 2hrs 40min-no bubba pucks yet.) May I add something here folks, when you are thinking about the amount of smoke you need, when smoking loin I would use 3hrs OR less. Using more seems to overtake your flavoring. All I want is the smoke is to be an addition or a compliment to the flavor I'm trying to add to the meat and I feel anything more than 3hrs might interfere with that process.
Smoked the meat to an internal temp of 161deg.
Of course I tasted it right away. It was good then. <font color="limegreen"><b>I must give a credit to Old's here</b>.</font id="limegreen"> He always preached about letting the flavor of what you did get into the meat by putting it in the fridge. That is so correct. The last two batches I have done proved this to be true. I could not believe the difference of the flavor the next day, to the good.
To me it was just as good as the Jalapeño bacon but just different. Those of you that are looking for the type of flavor (and smell) you get from a package of Jimmy Dean's <font color="blue">Maple</font id="blue"> flavored sausage; this is not what you will get. (Heavens that stuff will have your house STINK'N like <font color="blue">Maple</font id="blue">) I don't believe that (smell and flavor) really exists with out <font color="red"><i>some form of artificial infarction</i></font id="red"> into the meat. Really I don't think that's what <font color="blue">Maple flavoring</font id="blue"> is all about. WHAT YOU WILL GET IS a very nice piece of meat that has overtones of <font color="blue">Maple</font id="blue"> that adds to the flavoring of the loin. It's not sweet except for the little bit you get off the glaze, but the flavor is just great. It pronounces enough <font color="blue">Maple flavors </font id="blue">(cure and smoke) that if you were to give it away I'm sure they would be impressed. It does taste like something you buy at a specialty store or someplace similar.
The cosmetic look of the pieces of meat was a sight to be hold. It was beautiful-nice brown/tan glaze. It was a "fruit of love thing".
The best part of the loin was the tail end (the skinnier part), it seemed to take on a lot more flavoring and sugar. It was darker and when you fried it a little it had bit more glazing affect and pronounced flavor.
To me this is a "must do". It is easier that the Jalapeno. I will do this for the Holidays. Again, if you are looking for this BIG bouquet of <font color="blue">Maple</font id="blue">-I don't think that exists. I put every thing (natural) <font color="blue">Maple</font id="blue"> I could think of in this and I just don't think you can get that type of results. After tasting this ([:p]3 big honk'n BLT's on Sunday[:p]) you don't need it, it will impress your friends.
Humbly submitted,
Mike(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/Animaniacs/005.gif)
Hay, any other idea for flavorings? Give me a shout.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MW
My bellies are in the BS now my temp is around 100. I was going to pull them at about 140d. I noticed that you pulled at 160. Is there any difference? I will let you know how the bellies came out. By the way I did get the bacon hangers.
Mike
MW,
As always I enjoy your post. You take time to be detailed...
As for the meat in the refrig, I'm glad you gave it a try. Now for those who might have missed my postings concerning this I always allow my meat to go to room temp. and then wrap it in plastic before I put it in the frig.
When I do a ham (store bought---sorry guys my days of curing a whole ham, smoking it and hanging it are long gone. I will leave that up to you young guys) for example I get a low salt ham, (cost a little more) smoke it until it is 160 degree give or take a few. Once wrapped I wait at least 4 to 5 day before the eating begins. As MW stated you will not believe the diffence when the smoke goes all the way through. Plus it seems to me to sweeten in taste.
Oh ya if you are doing a whole ham once you get to 160 degress or there about turn back your heat so you can maintain 160 for a couple of hours or so. This will help produce a more leaner eating item. You will have to play with this time-line to find the level you want. Just remember you can go too long and the meat will slow cook apart.
A good example of this is my wife a few years back did a prime rib. Once it got to 145 degrees she held it at a temp of 160 just a little too long. That nice medium rare turned into a very well done almost dried out piece of meat and the inside temp never hit 150 degree.
BTW all Prime Ribs are now cooked by me [:D]
Again MW nice posting(s).
Olds
<b>EDIT</b> MW in your search for this Maple flavored bacon have you ever given thought to adding a good dark rum to a mixture? Not to your cure. I will get into that later. Now for some facts to think over.
<b>One thing about drinking alcohol that most folks do not know is if diluted it will accelerate the action of microbes and some types of bacteria.</b> (Now dark rum is already deluted to 40%.) Now don't go saying that alcohol kills all bacteria, if it did then ole brandy drinkers like myself would never be able to digest our meals. Again I'm talking about grain alcohol, not wood alcohol.
A good example is when I make my worm food (I have a worm farm for my garden.) I add my grains, molasses (unsulphured,) and yeast with warm water. A few days later when it stops working off the liquid is a low grade alcohol. I feed this liquid and grains to the worms and the micro society that the worms are part of. That food will disappear so fast it is scary. I always have one 5 gallon bucket working off.
<b>By now you are saying where is Olds going with this. Just hang on I'm getting there.</b>
Currently I'm setting up a new compost pile. Once I have finished layering it correctly I will take the liquid from two 5-gallon containers and add it to the top. Within 3 days I have a smoken pile. It is the alcohol that just kicks the microbes into high gear.
Ok next, let's look at cold marination of raw chicken. While MSG is not thought of much by many people if you add it to your marinade it causes the bacteria on the chicken to tunnel into the meat at a very fast pace. This allows the favoring of your marinade to get into the meat. (If the MSG ratio is correct a whole uncut chicken will accept whatever flavor within 24 hours.--oh don't go any longer than 24 hours. If you use cut a up chicken 8 hours maximum or you will 86 the meat!!!!)
<b>Ok with this all said,</b> maybe if you take two/ three days before you start the cure and marinate the meat with a mixture of dark rum, maple sugar/ syrup only, I just about bet your flavor will increase. I know it will with MSG, but given your cure is store bought I don't see how you could off set the amount of MSG that would be need by reducing the amount of the salt. If you make your own cure then MSG will work very well. However, I would wash it off before I add my cure etc..
If you use rum with the marinade your acceleration of the bacteria should be very active! Again this will allow your flavoring to enter into the meat. After a couple or so days of marinating the meat then do your cure. I would not rise off the marinade. Maybe pat dry it.
If you do try this idea please post to me directly so I can follow along. Thanks~~!
I have marinaded steaks with a sweet vermouth, ginger, and teriyaki sauce for up to 4 hours. When I use this mixture on chicken I will marinaded it over night. I've tried it without the vermouth and the flavor never seems to get to the center. From this the alcohol has to be some sort of accelerant. Oh...cook over oak wood~~ [8D]
BTW I'm one of the lucky ones, MSG and I get along just fine.
Capt. Mike,
In response to your post re: internal temps. With bacon you only need to reach an internal temp of 140 degrees. Bacon is intended to be cooked to a higher temp after you have cured and smoked it.(when you fry it). Mallard was smoking a pork loin which you should cook to an internal temp of 160 degrees. Let us know how it turned out![:D][:)][:p]
Very Very good idea about the rum. Man -I bet that would be a great flavor mix with maple and maple smoke. Somethng about that combo just sounds like it was ment to be. On the list!
About the internal temp folks. If you are going to do belly type bacon and you know you will fry it every time 140 is just fine. But if you venture out in other type cuts of meat like butts and loin, one thing will happen, that is the meat looks like cured ham and you will want to eat it cold(at least I did) for that 140 is to low. This just a variation I came up with for me. This stuff is so good I just like reaching in the fridge and grabbing some or making a quick sandwich. My wife, she fries it evry time. One thing I have noticed in going to 160, is that the meat is some what tender and just adds to the enjoyment of the meat not having to pull it apart like jerky. Just my thoughts.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Update on my bacon project.
Mallard Wacker I hope you don't mind me using your post, but I did use a lot of your ideas so I have to give you some credit.
I got 8 1/2lb FRESH pork bellies from my butcher, about 5lb butt from Sam's and I deboned it (I kinda made a mess out of the deboneing). I used the Hi-Mt. BBC cure and mixed it exactly as said. Put the bellies in a flat plastic Rubber maid Take Away containers that I got at Wall mart, put the butt in a Ziplock bag and let them sit for about 12 days, I also added some true Maple syrup after about 5 days,I got very little fluid from either batch. After I took them out I rinsed soaked and rinsed and soaked just as the Duck slayer says. When I was done rinsing I let them sit for about an hour while my BS was warming up to 150 and brushed some more maple syrup on them and added some fresh cracked pepper. I used bacon hangers so I took out the racks and cut a dowel rod for the hangers to hang on. Cooked for 45 min. with no smoke then put about 3hrs of maple pucks, raised the temp and let it go for about 3 more hours, internal temp was 140 then I turned the power off and let them sit for 1 hour. When I took them out I let stand at room temp then wrapped with plastic wrap and put in fridge (Olds Way). I got up this morning and cut up some bacon strips and fried them up they were just perfect I could smell the maple as I was cooking and the taste was unbelievable and NOT SALTY. I also fried a piece of the butt and it was just as good as the bacon, but somewhat different.
My thoughts are if you are looking for true bacon I would go with the bellies or what is called a side at the butcher. If you are looking for a ham steak or Canadian bacon I would use the butt or a loin like the Duck Slayer did. One last question is how long can I keep my slabs in the fridge since I don't have a slicer? I would like to thank everyone for all their post because without this board I don't think I could have pulled this off.
Mike
Olds,
First I would like to apologize for not giving your post proper due. I was in a hurry to get out the door and kind of did the speed reading thing. I came back and decided to re-read your post. Olds, that info about the bacteria is great. That makes total sense. I am always interested in getting more flavor into the meat. What I might do is split my batch in half for somewhat of a "controlled study". The part about MSG- oh that's what that stuff does-how interesting. Olds thanks much for your input; it seems what ever you have to say has been backed up with a lot of experience.
Capt Mike,
I noticed you said.
<i><font color="blue">"When I was done rinsing I let them sit for about an hour while my BS was warming up to 150"</font id="blue"></i>
This is what I do: I place my meat in the smoker (after I let it set for an hour) when the smoker is cold and the smoker is coming up to 150, cook for 45 at 150, then and raise to 200 then start smoke.
Don't ever worry about asking questions, place them where you think of them. You are correct about the bellies vs loin thing. When I started down the Bacon road it was my desire was to have home made Bacon but after doing my first butt and the flavor I got from it I went towards the Canuk's way of things..The family is able to enjoy the meat in several ways now and I can just "grab it and go" with out having to cook it and it's leaner. Man>I love this stuff.
<font color="red"><b>Everyone (and White),
Thanks for following me around on this bacon thing. You folks have added alot to a few of my days and made them seem a bit more civilized. Remember it's not as much of what you smoke but its who you share it with that makes it.</b></font id="red">
<font color="limegreen">OK that will be <font size="4">last</font id="size4"> of the sentimental thing you will EVER hear out of me.....</font id="limegreen">
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
MW
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The part about MSG- oh that's what that stuff does-how interesting.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
MSG when used correctly is a great favor enhancer. That is its original design. I believe people get in trouble with it when they are those who feel that because a little did so much that a lot will do better. Where I learned about MSG pushing the bacteria on chicken to create tunnels was in Sept. 1973, Church's Fried Chicken Training School in the Mid-West.
It is for this reason that a "Stand-Up" marination for chicken is far better than a mechanical marination which as best is only good for the first 1/4 inch.
BTW Church's Fried Chicken, I'm told, stopped using MSG years ago when everyone was saying it was such a bad item. I know today their chicken is not nearly as tasty. The mixture at that time was Salt, Garlic, MSG. You will find this funny... but they use to dye it pink in an effort to hide what was then their "trade" secret. LOL! How I found out was the only source for this mixture, at that time, was the "plant" that the school I went to was part of! Heh he he I went through the dumpsters. Then I addressed it with one of the teachers. [:D]
I think that soon I will try this maple beacon of yours. I'm sure that I can drive over a couple of counties and find a good belly. One day I'm going cure out a Fat Back (Some call it meat skin.) Just cannot seem to find any today that is worth a nickle.
Talk about eating. Fried up Fat Back like beacon, make a sawmill gravey out of the grease, cook up some yellow corn grits with cheese, soft scrambled eggs and hot biskets. Add some jam/ jelly of your choosing. You eat the Fat Back in the idea that you are using it as a salt for taste. Add fresh cracked black pepper and drink a quart of very cold milk. Now that is about as Southern a breakfast as you can get. More Southern folks have eatin' that than country ham and red-eye gravey!
I've booked marked this posting so I can find your information later on.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">OK that will be last of the sentimental thing you will EVER hear out of me.....<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Ya Right!!! And I've got a bridge down here to sell ya~~! Opps sorry I cannot sell ya an swamp land...the Yanks bought it all up years ago~~~LOL [:D][:D]
Olds
Olds,
That is still very interesting to me. All I EVER heard about MSG is that it came in red and white containers and Chinese places didn't know the words "too much" when using it. Before I do the Bacon, I think I will try some chicken wings and legs with the Churches secret recipe "or simular". If all I need is a little MSG to make things better, that is worth trying.
Being from Arizona I NEVER enjoyed southern food till I married my wife and moved to AR. I know exactly what you are talking about. Good harty pepper gravy made from some good sausage laid over some biskets. Strange, when I went to South Carolina, there so called breakfast gravy is quite a bit different. They have tendancy to brown the flour a bit more and it does change the taste. I like the white better, but for lack of a better term, "it's all good". Have a great day.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
My pork loin will be ready in a couple of weeks(21 days total). I just hope my results are half as good as what I've been reading.
I also never cease to be amased at the knowledge base this forum has to offer. My hats off to everyone for sharing your experiences with the group. I have learned some valuable lessons here.[:D][:D]
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
If I remember correctly the ratio was 1/3 MSG by volume to 2/3 salt, enough garlic so you can taste it in the marinade. You want enough salt so you can reasonably taste it, but not so much as to be over powering or worse has a bite to it. The MSG at this ratio will give you a slick feeling in your mouth when you taste the marinade.
If you deep fry chicken then the temp should be 370 unless you have a very fast recovery time. If you do then you can go with 350 when you start. Cook 14 minutes. Now if you doing a single whole bird cook in this order.
1.) Legs first--wait 1 min
2.) Thighs next--wait 2 min
3.) Breast next--wait 1 min
4.) Wings last. They need only 10 min of cooking time.
If you going to do just a batch of wings then cook them closer to 11-12 min. Of course this is all with a deep fryer.
I use peanut oil as it has the highest flash point. Plus it will not transfer flavors from one cooking to another, i.e. fish then chicken.
Thnaks Olds, let you know how it goes. It may be a few days-have to Motor City this weekend.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Dow,
What do you use as a liquid base for the MSG marinade? Just water or something acidic like vinegar or wine?
Bill
I have always used water with MSG, salt and garlic.
WOW[:D][:D][:D][:D][:D][:D][:D]
I have never tasted better Canadian Bacon in my life. Just right on the salt(rinsed, soaked 1 hour, repeated). Smoked with 2:40 minutes maple and let cook until 160f average temp 225f. Total cooking time of about 6 hrs. The maple flavor is subtle and also has a hint of the turbinado sugar flavor I rubbed on it as well. Thanks Mike for the inspiration and detailed postings about this project. Christmas is going to be full of special treats for lots of folks this year. Man I love it when a plan comes together. I know thats from the "A" team but it fits[:D][:D][:D][:D][:D][:D][:D]. Just can't wait until I have fresh roasted coffee to go with this stuff[:)]. I encourage everyone to try this at least once. It's fairly easy and you will not be disappointed with the results.
<font color="blue">Heres a pic of some of the slices. Just can't get the hang of my wifes camera so its a little blurry[:(!]</font id="blue">
(http://img.photobucket.com/albums/v287/Karen100/canadianbacon.jpg)
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Big S,
I'm glad you tried this and enjoyed the end results. I think if more people would try this they would really find a new use for their BS and enjoy it more that the just the passing brisket, butt or ribs. I'm glad you mentioned about the 160, to me you can't tell the differnce and it may be a bit more tender.
<b><font color="red">ALSO: I was in WalleyWorld last night. SMOKED BONELESS PORK CHOPS went for $4.00 to $6:25 a lb. (essentially the same thing we have done here)</font id="red"></b>
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...