Canadian bacon results

[KyNola]

Smoked the loins yesterday after 4 days in the vac bags curing and overnight air dry in the frig.  Was very pleased with the curing process. Would recommend it.  Preheated the BDS to 250 degrees then 2 hours of hickory/apple smoke at 200 degrees and another 3 hours of heat at 200-205 degrees.  When I started yesterday the air temp was 16 degrees and never got above 24.  I had to run the BDS at 280 to maintain 200 degrees.  I was plagued with moisture build up.  I think it was due to excess condensation because of the extreme difference in temp inside the BDS vs. outside air temp.

Someday I'll learn to post pics but they turned out pretty, trust me.  Mallard Wacker and Habs, thanks again for your expertise in bacon making.  Oh yeah, thanks for your sense of humor too.  Yes my wife will continue to be an active part of the curing process.  I'll just word it differently next time. ;)

KyNola

 

[Lefty_Smoker]

Glad it turned out for you.

I too have been trying my hand at some Canadian bacon recently.  I actually have my second batch curing in the fridge as we speak. 

My first attempt was using a half of a loin, cured in TQ, brown sugar, and maple syrup for 7 days.  Smoked with maple and it turned out great.  That half loin was only about 4 lbs, and only lasted a bit over  week.

I have another 5 lb loin curing in the fridge as we speak, currently on day 11.  This time I also used the vacuum sealer for the curing process.  My first attempt I simply used a heavy duty freezer zip-lock bag. 

I also added a bit of maple extract to this batch to see if that helps impart more of the maple flavor. 

I urge everyone to give this canadian bacon a try.  So good and SOOOO EASY!

[KyNola]

Lefty,
How much maple syrup did you use?  I have been wanting to try the maple syrup but a little unsure of exactly how to do it.  I'm assuming you rinse all that off and air dry as normal?

KyNola

[Habanero Smoker]

I've tried maple sugar, but didn't get the results I had expected. Using maple extract may give mine the extra flavor I'm looking for. Thanks for the tip.

[Lefty_Smoker]

I didn't really measure the syrup, just poured some into the bag.  I'm guessing maybe a 1/4-1/3 cup.  I didn't add the syrup to the bag until the loin had cured for 3 or 4 days in just the dry cure. (TQ and brown sugar)

After curing I rinsed it off and soaked it in ice water for about an hour.  Then I pat it dry and put it in the fridge over-night, uncovered.  The next day, before smoking, I give it a good brushing with maple syrup and then it's into the smoker. 

[pensrock]

I had a full loin and cut it into four pieces. After rinsing and air drying till tacky the first one I left as is. The next one I brushed with pure maple syrup. The third I rolled in fresh cracked black pepper and the fourth I heated some apple jelly and brushed it on. The results: The plain (as is) come out great as always. The maple, was really good with good maple flavor. The black pepper, I really loved but others in the house liked the maple better. The apple jelly, you could taste something sweet on the outside but could not tell it was apple flavored.
Bottom line, have at it..... No matter what you try... it's always going to get eaten and who knows? You may find something special that your family really loves.

[Lefty_Smoker]

I just loaded my OBS with my half loin that has been curing with a bit of maple extract for 12 days. Brushed a bit of maple syrup on before loading it into the smoker.  It's been in for about 45 minutes and the maple smoke is just starting to roll now.  Should be ready in about 3-4 hours give or take.  Can't wait to have a little bacon snack before going to bed tonight!     ::)