Canadian Bacon

oakville smoker · October 23, 2009, 04:11:10 PM

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.

FLBentRider · October 23, 2009, 05:59:52 PM

You should be OK.

I've added maple syrup to CB before.

It didn't come through as strong as I would have liked.

pensrock · October 23, 2009, 06:29:24 PM

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.

Smokin Soon · October 23, 2009, 07:03:41 PM

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.

pensrock · October 23, 2009, 07:25:16 PM

Maple powder? Not maple sugar? I never seen that before. ???

HawkeyeSmokes · October 23, 2009, 07:34:29 PM

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

oakville smoker · October 23, 2009, 07:46:46 PM

Thanks much all
I can sleep tonight now. no bacon nightmares.

classicrockgriller · October 23, 2009, 07:50:52 PM

Is there any problem after making this CB with freezing it?

HawkeyeSmokes · October 23, 2009, 08:01:32 PM

Not at all CRG. I think it get's better!

classicrockgriller · October 23, 2009, 08:46:21 PM

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?

HawkeyeSmokes · October 23, 2009, 08:53:42 PM

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.

classicrockgriller · October 23, 2009, 08:59:12 PM

Dang HS, I just ate and that sounds good.

Some scrambled eggs with smoke boudain, diced green onion tops, smoked salsa on top

HawkeyeSmokes · October 23, 2009, 09:03:01 PM

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?

Quarlow · October 23, 2009, 11:12:34 PM

I just picked up a whloe boneless pork loin.

Now I just need to make a plan of what to do with it. Is this the right meat for canadian back bacon.

Habanero Smoker · October 24, 2009, 02:34:55 AM

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

Granulated Maple Sugar