MAPLE CANADIAN BACON: Latest Batch

MallardWacker · July 08, 2006, 08:11:27 AM

Hay folks it has been a while, been busier than a ..... Call it a moon faze or what ever but lately it's been busy tending to the folks that want to cleanse themselves from the gene pool. But however I have been able to fit a few things in.

This is the latest batch of BACON.

I did do a slight variation to my typical Maple directions. This batch I used only Butcher-Packer Maple cure and Maple Syrup, no maple sugar crystals this time.

I started out with all the same methods listed in my sticky. I added 1/3 cup of Maple Syrup to the Zip-Lock bag after three days then my plan was for a 21 day soak but due to time issues I was not able to get to it for 30 days. To me this is too long. The difference from my typical batch this time was that after the soaking I dumped a bunch of Maple syrup on the pieces of loin and rubbed them down and placed them in a large enough container while they rested to room temp for the next hour, during that hour I massaged them down several times. Here are some pics.

This is just a pic just before I pulled the meat to rinse.

This is what it looks like after soaking

After resting and being massaged in Maple Syrup

Smoked with Maple pucks till an internal of 152
To me it is very important to smoke just like BBB says to and what is listed in my sticky. It's methodology lends itself to have the right amount of smoke flavor that won't overpower the flavoring you have added to the curing process.

Finished product
It came out very flavorful, very tender and was a winner in my book. All the flavors were there, syrup-smoke and cure...nothing that really over powered each other. If you are looking for this bouquet of pronounced Maple, I don't think it exists and if it does it's only done artificially. I like the lite flavor of the way this turns out. You can fry it in a pan and your whole house does not reek in some weird aeromatic concoction that was injected into the meat.

Some suggestion and or variations:
I would not go over 21 days, I don't think it helped the flavor at all and maybe broke down the meat too much.
I think I will roll the next batch in Maple Sugar crystals after the resting period in Maple Syrup.

Side Note: Special thanks the Olds...

asa · July 08, 2006, 08:23:11 AM

Those look fantastic, MW - thanks for the smoking and cooking tips.

Art

Habanero Smoker · July 08, 2006, 09:55:18 AM

Looks good :P

Oldman · July 08, 2006, 10:28:33 AM

Duck with shot in his arse.

Ok I'm some what lost here. I've E-mailed you twice request directions that par down you long sticky. Now I see this. Please do a step by step on this item.

Ingredents:
1.
2.
3.

Directions:
1.
2.
3.

Thanks!
Olds

MallardWacker · July 09, 2006, 06:31:59 AM

Olds, please forgive me...I would love to publish "Da Works" on the recipe site...I know I am frigg'n lazy beggar. I could give a bunch of excuses here but you'd have of been there to appreciate it. I know it's got to be the shot on my arse...

Any way here's one last pic. Sorry about the quality.

Favorite way to partake of the sacred BACON...Good quality bread, home grown maters and a slathering of mayo.

BigSmoker · July 09, 2006, 05:33:32 PM

What a sammich :P :P :P.

iceman · July 10, 2006, 08:55:12 AM

Dango MW!!! I can smell it from here. Fresh maters (I haven't had one in a long time) That is one good looking plate of vittles my man! :P ;D

jaeger · July 10, 2006, 08:51:02 PM

That sandwich looks really good MW, but all I can think of when I see that canadian bacon is eggs benedict.
Good job posting the recipe with the great pictures. I'm sure it will be put to use by a lot of us!!!

Here is another use for canadian bacon. You make it just like a bacon cheeseburger only hit the canadian bacon on the grill quick to warm up and put it on top of the burger with your favorite cheese on top. Give it a try!!!

Habanero Smoker · July 11, 2006, 04:08:53 AM

Quote from: jaeger on July 10, 2006, 08:51:02 PM
That sandwich looks really good MW, but all I can think of when I see that canadian bacon is eggs benedict.
Good job posting the recipe with the great pictures. I'm sure it will be put to use by a lot of us!!!

Here is another use for canadian bacon. You make it just like a bacon cheeseburger only hit the canadian bacon on the grill quick to warm up and put it on top of the burger with your favorite cheese on top. Give it a try!!!

I've tried your suggestion, on cutting it thick and grilling it. It is good that way.

whitetailfan · July 11, 2006, 08:28:35 AM

Now that is one sweet looking BLT :P

Oldman · July 11, 2006, 02:09:58 PM

QuoteFresh maters (I haven't had one in a long time)

Well Iceman that is at least one item I have over you. I grow them 12 months out of the year... ;D

iceman · July 11, 2006, 03:52:28 PM

Quote from: Oldman on July 11, 2006, 02:09:58 PM
QuoteFresh maters (I haven't had one in a long time)

Well Iceman that is at least one item I have over you. I grow them 12 months out of the year... ;D

Yer a lucky man Old's. I remember grandads on the farm. Big ole beefsteak tomatoes you would just pick and eat. Mom would make us tomato and mayo sammiches on sweet pumpernickle bread hot out of the oven. That was a slice of heaven back then. :P ;D

Oldman · July 12, 2006, 03:50:32 AM

Iceman,
The trick to growing here year round is to know what types to grow and when to grow them. For example the tomatos that are grown in the North during the summer cannot be grown here in the summer. It is to hot.

However, I can grow any tomato that is grows up North from October through May. June through November if I want fruits there are only two types. Cherry tomatos and Heatwaves. There are a few types of "Heatwave" tomatos but I like the one from Burpee. While I'm not crazy about a Determinate plant these produce well and I will stagger the planting one - two months apart. Ten days back we set to seed 6 more and those will get me through October - November. Next month I will do 6 more and they will get me through November - December.

Then in early September I will seed my Indeterminate plants. Some of these will be a Early type that produce from transplanting 59 -64 days. This will be in December which is an over laps the last of the Determinate plants. Also some of these that I seed in September will be heirloom Indeterminate plants that will produce 60 to 80 days from transplanting. Thus the cycle continues.

BTW you could grow tomatos in the winter if you wanted . Plants like Tiny Tim which only get about 8 -10 inchs tall. Plant them in a pot, place inside on a window ledge and as long as they get 6 hours of day light they will produce a fruit the size of your thumbnail. Or you could try a Patio Hybrid which is a very strong Determinate that produces 3 ounce fruits and gets 2 foot tall. Or if you want to have a conversational piece then try Red Robin in a hanging basket.

All of these plants will product for you in the winter as long as they are inside and have 6 hours of sunlight. If there is not enough light then use growth lights 12 -14 hours per day. Just make sure to get a hybrid plant as these will set fruit by themselves. If you try an heirloom you will have to gently shake the bush two - three times per week as these types are non self-pollinating.
Olds

iceman · July 12, 2006, 10:20:33 AM

Thanks Old's. It will be a fun project this winter. ;D

Biggun · July 20, 2006, 10:49:32 AM

Always good to see one of your pic filled posts, MW. Was getting concerned, hadn't seen anything by you for a bit. Afraid someone may have been figuring the coefficient of buckboard bacon for your crash or something....