Maple Canadian Bacon

[fishrman]

Well, we got to the end of the last bacon and I got ready to run down and buy some more pork belly.  But before I did, I went back over the recipe listings and got stopped by MallardWacker's Maple Canadian Bacon.  Shifted gears and bought 10 lbs. of pork loin instead of the belly.  Cleaned it up, applied the cure and put each 2.5 lb. piece in a quart-sized Ziploc bag to start the 21 day curing process in the fridge. 



I found a really nice plastic container that will be perfect for all sorts of brining/marinading/etc. (used it to marinade the 7 lbs. of jerky last night).  Three days have passed, and today added a third of a cup of maple syrup to each bag and massaged well.  I signed up for the long haul curing process, so a rotate and massage is going to be a daily process for a while.

[Keymaster]

Looks good, gonna be a long wait but well worth it!!

[MidKnightRider]

That will be great when finished!

[Sam3]

Mmmmmmmmmmmm... ;D

[SiFumar]

You will NEVER go back to store bought CB....and that's a good thing!  Looking forward to your results!

[MidKnightRider]

Once you make any bacon at home you will never go back to store bought!

[Shasta bob]

Fisherman keep us informed on your project, i wish to try this next. i'm hoping for more photos.

[fishrman]

I agree with the sentiment that there's no going back.  The belly bacon I made last time was the best!  Photos will follow - I just don't think the 21 curing days in the fridge is very photogenic :).

[MrRaven]

wow - just the thought of this has me drooling!

[fishrman]

Bacon's been curing for the last 20 days, so today is the day it gets the smoke.  Pulled it out of the fridge and gave it a good rinse, then another, then put it in to soak for 2 hours, changing out the water half way through:





Then dry 'em off, and give them a good deep massage with maple syrup and let 'em rest for an hour:





Then, a dusting of maple sugar:




And now it is off to the BDS.

[Smoker John]

This has been great following along the progress, looking forward to the final results.

[fishrman]

Moving along nicely.  At an IT of 125F did a flip and rotate:

[mikecorn.1]

Those look pretty darn good!!


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[OldHickory]

Those look really good.  We had some Maple Canadian Bacon this morning  that I made some time back.  My wife made waffles with hot Canadian maple syrup and butter.  A good combination and a great brunch.

[fishrman]

Oh wow.  This is fantastic.  I'll let the photos do the talking:








If you are looking for a recipe to use for making Canadian Bacon, this one is a real winner.  Thanks MallardWacker, for sharing this great recipe!