Canadian Maple Bacon

[_Bear_]

Time to make some Canadian Maple Bacon or Back Bacon as we call it up here in the cold north. 38.5 lbs will probably loose 4 lbs trimming the fat, but it will be ready for all the relatives to steal and take home after Christmas. I would smoke some cheese too, but I don't think it would be ready by Christmas.

[dave01]

Please show us more

[Bigbirdoffroad]

Yes, More pics please!

[beefmann]

that is gonna be some good bacon, i have made many many  loins into Canadian bacon, you may want to consider adding some crushed pineapple into the cure it  will add some  pine apple taste to the bacon and is quite good in my  opinion, also smoke  for no more then 3 hours and till an it of 142- 145 f.

[_Bear_]

Ended up with 33.7 lbs after trimming so we lost 56 oz of fat, cut into 16 pieces and rubbed with Bradley maple cure. Will be adding maple syrup Wednesday night.  I have actually done this several times before, total of 10 loins, 2 at a time, so this is my biggest smoke. I thought I had better make lots because most of it seems to get taken home by family and friends, so this time I will hold some back and hide it lol.

[_Bear_]

This is a sample of some of the back bacon I have cured in the past

[Skishy]

That looks delicious. It must be close to my lunch time because I am drooling at my desk.

[iceman]

That looks to me like you have it dialed in Bear! Good looking bacon!  :)

[sdcaller]

Sure looks good.

When the whole "peameal roasts" are on sale, I buy them and smoke them for my back bacon. The advantage to buying the "peameals", is that they are already cured.

Having said all that, I was thinking that if I wanted to do my own curing I would buy loins at Costco like you did.

SDC

[_Bear_]

Here it is after 4 days of curing then I added 1/2 cup of maple syrup to all 16 pieces and will let cure another 9 days while turning and massaging each day, then let the smoke roll

[_Bear_]

Dry cured in Mable Cure for 4 days, then soaked in Maple Syrup for 14 days while still curing, took it out of the fridge, soaked it in cold water for 2.5 hrs while rinsing several times, tied it up with butcher string, then rubbed it down in maple syrup, rolled it in maple sugar and the smoker is heating up while the meat rests for 1 hr, then will put in smoker at 150* with no smoke for 45 min, 2.5 hrs @ 220* rolling Maple smoke, then finish to an IT of 150* no smoke. Turn off heat and let sit for 1 hr to cool, bring in and vacuum pac........I forgot how much work this is LOL. I held 4 pieces back, I will do them next week. I wanted to see if the extra time made any difference

[dave01]

Sure looks good so far, let us know how it turns out

[_Bear_]

Will do Dave, we are off and smoking

[tailfeathers]

I did 4 whole loins worth one time and don't know that I would do it again very quick. It took FOREVER to reach IT.


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[_Bear_]

I held 1 back and have 3 loins in the smoker, 12 pieces. I suspect it will take a while, we are at -15*c or + 6
*f. I have it sheltered out of the wind and it is making good heat, but it will still take a while I would think