Back bacon Question

[canadiansmoker]

I had just picked up a 9 pound pork loin yesterday as I am planning on doing up some of Mallard Whackers maple canadian back bacon. I plan on letting it cure for about 19 days, then smoke it. When I looked at the pork loin package this morning it says "best before Feb. 24th". The problem is, it will be sitting in the fridge in the maple cure until March 7. Am I still alright with doing this or should I have looked for a pork loin with a later best before date.

Stephen

[lumpy]

As long as you start the cure process before the best date, you will be ok with the loin.
Lumpy

[manxman]

Yes, what lumpy said! Just start the curing process ASAP.  ;) :D

[canadiansmoker]

Thanks, I'm starting the trimming now, then the cure goes on. It is going to be hard waiting almost 3 weeks to get this stuff into the smoker.

Stephen

[Mr Walleye]

Thanks, I'm starting the trimming now, then the cure goes on. It is going to be hard waiting almost 3 weeks to get this stuff into the smoker.

Stephen

CS

You think that's bad... wait till you have to take it outta the smoker and let sit in the fridge for a couple of days before slicing... Drives me nuts!  :D

Keep us posted...

Mike

[MallardWacker]

CS,

If you are doing the Maple...you could go just 14 days.  I would however give those things a quick message at least every other day.  That may help you.  Please make sure take pics and keep us informed.  I would be interested on how YOU did it.  YOU do need to try my Jalapeno bacon...honest it is not hot...

[Smoking Duck]

I'm glad you mentioned that MW.  I've been meaning to give that a try......I think I will do that soon.

SD

[canadiansmoker]

I put them in the cure and in the fridge yesterday. Maple syrup (the real stuff) will be getting applied in a couple of days. I am really curious to see how they turn out. I feel like I am suffering from smoker withdrawal since I haven't smoked anything since the cold smoked cheese a few weeks ago (which turned out fantastic). That was tough not to touch that stuff for 2 weeks!!

Mike, I'll try and take some pics when I get around to the actual smoking. Leaving it in the fridge after smoking is going to very, very difficult.

MallardWhacker, you think 14 days will be enough time to cure these things? I do like the idea of having a slightly less salty product as the back bacon I usually buy does not have much of a salty flavour to it, but at the same time I also want to make sure I get the maple flavour in there really good. I noticed on your recipe that you mentioned you might try using maple sugar crystals just before you hit it with the smoke. Was that to try and counteract the salt from the cure, or did you just want a slightly sweeter taste?

Stephen

[FLBentRider]

Hey Mallard Wacker,

What is the email address for that pork loin ?

I would however give those things a quick message at least every other day.

:D ;D :D ::)