Bourbon & Maple Canadian Bacon

dingo007 · Mar 18, 2014

I've been on a mission lately to come up with a Maple Canadian Bacon that actually tastes like Maple....my last attempt were tasty enough, but not really mapley (if that is a word). So here's what I did...

Wet brined a loin in a traditional brine with Molasses and Bourbon added for 14 days

Then rinsed and vac packed in Maple syrup for 10 days

Then Hot smoked to an IT of 140 over apple...

IMG_0095_zpsbbddd471.jpg

dingo007
Mar 18, 2014

IMG_0097_zps5ff2c1b6.jpg

dingo007
Mar 18, 2014

IMG_0098_zps65dc732e.jpg

dingo007
Mar 18, 2014

I initially thouht the molasses might overpower everything...but it didn't. This is a very tasty CB and will be my go to CB recipe here on. If anyone wants the actual recipe let me know.

pc farmer · Mar 18, 2014

Looks very nice. Post it up.

smoking b · Mar 18, 2014

Looks like good CB to me

& yeah feel free to post your recipe - it will definitely get used

disco · Mar 18, 2014

That looks great. I would love to see your recipe!

Disco

Bearcarver · Mar 18, 2014

Very Nice!!!

Let's see how you did it.

Bear

dingo007 · Mar 18, 2014

Thanks again for the comments. Here's the recipe;

Brine

1 Gal water

1 cup sugar

1 cup brown sugar

3/4 cup kosher salt

Cure #1

1TBS Garlic Powder

1TBS Onion Powder

1TBS White Pepper

1 cup Dark Molasses

1 cup Bourbon

Mix above together, simmer until dissolved etc etc...cool down.

Submerse loin in brine and weight down.

Place in fridge for 14 days, turning the loin every other

Remove loin and rinse.

Place loin in Ziplock or vacpac bag and add one bottle of Maple syrup

Place in fridge for further 10 days turning every other

Remove from bag. DO NOT RINSE

Smoke at 225F over your preferred wood until IT of 140

Refrigerated over night before slicing.

Have at it!

Dingo Dog

pc farmer · Mar 18, 2014

How much cure #1?

smoking b · Mar 18, 2014

Dingo007 said:
Thanks again for the comments. Here's the recipe;

Brine

1 Gal water

1 cup sugar

1 cup brown sugar

3/4 cup kosher salt

Cure #1

1TBS Garlic Powder

1TBS Onion Powder

1TBS White Pepper

1 cup Dark Molasses

1 cup Bourbon

Mix above together, simmer until dissolved etc etc...cool down.

Submerse loin in brine and weight down.

Place in fridge for 14 days, turning the loin every other

Remove loin and rinse.

Place loin in Ziplock or vacpac bag and add one bottle of Maple syrup

Place in fridge for further 10 days turning every other

Remove from bag. DO NOT RINSE

Smoke at 225F over your preferred wood until IT of 140

Refrigerated over night before slicing.

Have at it!

Dingo Dog

Thanks for the recipe

dingo007 · Mar 18, 2014

c farmer said:
How much cure #1?

It depends on the weight of the loin. For mine I used 7g to achieve 120ppm

the albannach · Mar 30, 2014

this sounds amazing.. must try

mdboatbum · Mar 30, 2014

That looks really great!! The outer part almost looks like country ham. Bet it tastes incredible!

jaxrmrjmr · Mar 30, 2014

Love me some whiskey/bourbon but the wife and kids don't care for it if it's too noticable... How strong was that flavor? Looks beautiful.

leah elisheva · Mar 31, 2014

This is literally something I can SMELL through the screen with the Bourbon and maple and molasses - oh my!

That really looks so beautifully done; and the pieces on a plate with toast and such look so authentic (so much lovelier than anything a store could ever sell) and I just really enjoyed this and the simplicity and wonderful flavors of it!

Fantastic job!

Cheers! - Leah

daveomak · Mar 31, 2014

Dingo, morning........ I have never seen a loin that the fat and outer layers of meat were left intact..... That would be one AWESOME loin and I would buy them if my local stores carried then..... I'll bet the CB is good, very good.....
Good choice making the cure amount to 120.... If you are curing the meat to be fried like bacon..... treat it like bacon when curing.... ..Thumbs Up ..Thumbs Up..Thumbs Up

Dave

cdnwildsmoker · Apr 1, 2014

DaveOmak said:
. I have never seen a loin that the fat and outer layers of meat were left intact..... That would be one AWESOME loin and I would buy them if my local stores carried then.....

Hello Dave,........Dingo has used the rib portion of the loin. Each pork loin has three sections, rib end, center cut and tenderloin end (also called sirloin end). Most CB that you buy from the store is from center cut so no fat running through the meat. Your local butcher WILL for sure and even most supermarkets may have rib end cuts.....

Here are a couple of pics

porkloin_zpse903e12a.jpg

cdnwildsmoker
Apr 1, 2014

porkchops_zpsfcdf420c.jpg

cdnwildsmoker
Apr 1, 2014

The picture of the chops above go tenderloin, center cut, rib end. This structure of the loins is the same for cows and so on. For the beef loin you have the same three sections, rib (rib steak, prime rib) wing steak or strip loin (center cut) and T-bone steak (tenderloin end)

Hope this helps you out!!!

CWS

thoseguys26 · Apr 20, 2014

Did you acheive the maple flavor you wanted by sealing the loin up in maple syrup? I have not tried that yet but my best maple flavor results have come from pure maple sugar.

Looks awesome!

bobrap · Jun 30, 2014

Need some help with this please. I'm always confused about the amount of cure to use. Is there some easy table or formula to use. I'm clueless when you guys start talking about parts per million. My mind only goes to ten

. I'm going to make this and the loin I have is is just over 6lbs. Any help is appreciated. Thanks.

fished · Jul 1, 2014

Your CB looks good. I haven't any yet myself. From looking at the recipe, if your not getting enoug maple flavor, I would leave out some of the other sugars and substitude them with maple. Just a thought. Looks good though.

dingo007 · Jul 1, 2014

thoseguys26 said:
Did you acheive the maple flavor you wanted by sealing the loin up in maple syrup? I have not tried that yet but my best maple flavor results have come from pure maple sugar.

Looks awesome!

Yes..the maple flavor was good thanks. I've yet to try maple sugar (it's hard to get here in nowhere), however i believe it IS the way to go.

bobrap said:
Need some help with this please. I'm always confused about the amount of cure to use. Is there some easy table or formula to use. I'm clueless when you guys start talking about parts per million. My mind only goes to ten

. I'm going to make this and the loin I have is is just over 6lbs. Any help is appreciated. Thanks.

Bobrap....i'll PM you with details.

Fished said:
Your CB looks good. I haven't any yet myself. From looking at the recipe, if your not getting enoug maple flavor, I would leave out some of the other sugars and substitude them with maple. Just a thought. Looks good though.

Thanks Fished..yep..i believe maple sugar is the way to go...i use what is readily availble locally...maple sugar isn't. An extremely experienced old school guy got me onto the idea of a final maple soak then smoke concept...it works good.

Bourbon & Maple Canadian Bacon

Smoking Fanatic

Epic Pitmaster

Smoking Guru

Epic Pitmaster

Gone but not forgotten RIP

Smoking Fanatic

Epic Pitmaster

Smoking Guru

Smoking Fanatic

Newbie

Master of the Pit

Smoking Fanatic

Master of the Pit

SMF Hall of Fame Pitmaster

Fire Starter

Master of the Pit

Meat Mopper

Smoking Fanatic

Smoking Fanatic

Similar threads

Hot Threads

Featured A couple thick strips please!