Maple Cured Canadian Bacon

[MidKnightRider]

2nd try at CB, this time I made it Maple cured as the family said they liked it sweet.

Take one pork loin and trim the fat and silver skin off.

Mix up the cure and rub it in. The cure is 10.5 Maple bacon cure.

Bag the loin 1/2 after the cure has been rubbed in and into the fridge for a week , turning over every night

Wash off the cure and dry for at lest an hour before smoking.

Started the smoke at 145° for 2 hours of smoke then upped the temp to 170° till IT of 147°
Forgot to get pictures while in the smoker but here are the 2 1/2 after the smoke.


Had to hand slice a little off to taste test.

A little breakfast.

[ghost9mm]

Well now...that looks extra good, I just think it's a darn shame that we can't reach into the screen and get some of that...lol

[Sailor]

Yeah Baby!  Dat's what I'm talkin about.

[MidKnightRider]

Well now...that looks extra good, I just think it's a darn shame that we can't reach into the screen and get some of that...lol

Thought the same thing looking at others post!
Thanks guys.

[muebe]

Nice job MKR ;D

Man I keep telling myself I gotta try making some CB :P

[MidKnightRider]

Nice job MKR ;D

Man I keep telling myself I gotta try making some CB :P

Thanks nuebe, I need to try some of your nuggets, but need a Food Dehydrator  or add a fan to my OBS first.

[mikecorn.1]

Good job there on the CB. :)