Curing times for back bacon-general question

[canadiansmoker]

Thanks for the information MW. I was pretty accruate with the cure. I weighed each piece and then weighed the right amount of cure for each piece. The pieces weren't injected with anything. I had purchased it from Costco and checked with the meat guys before I purchased it.

Do they firm up when you start the smoke, or does the texture pretty much stay as is? I imagine they should firm up a bit from the smoke. I can hardly wait to get these things in the smoker, but I have quite a few more days to go yet (either this weekend or the weekend after that).

As far as maple flavor goes, i was wondering if it would be worthwhile to inject them with maple syrup after the rinsing, or if that would do much to enhance the flavour. If it might increase the flavor I might trying doing that with one piece just to see how it turns out, just for the heck of it!

[MallardWacker]

As far as maple flavor goes, i was wondering if it would be worthwhile to inject them with maple syrup after the rinsing, or if that would do much to enhance the flavour. If it might increase the flavor I might trying doing that with one piece just to see how it turns out, just for the heck of it!

Personally I would not.

My suggestion here....when the curing time is up rinse those mothers like no tomorrow...make yourself some paste out of maple syrup and maple sugar....then smoke to my directions and see what happens....I think you will be happy...then you can adjust from there.

[MallardWacker]

Whats the status here...would love to know.

[canadiansmoker]

MallardWhacker, 2 of the 3 pieces of loin turned out great. I was planning on posting an update once I get the pictures uploaded. The third piece of loin did not turn out as it appears that the cure did not take to part of the loin. Instead of it having a uniform colour and texture it looked like the cure did not affect part of the loin at all. That part basically looked like it had not been exposed to cure whatsoever. I'll be posting pictures of that as well to get the forums input as the next time I do this it will be in a much larger quantity and don't want to run the risk of ruining any more pieces. I'm not really sure what happened to that piece. Needless to say I didn't bother smoking that piece.

Overall they turned out extremely well. The flavour was quite good, not too salty, with a hint of maple flavour. I think maybe next time I'll take them out at a lower temp to try and retain more of the moisture in them. We always pan fry them before eating anyways.

Stephen