Bourbon & Maple Canadian Bacon

Discussion in 'Smoking Bacon' started by dingo007, Mar 18, 2014.

  1. dingo007

    dingo007 Smoking Fanatic

    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...




     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.
     
    leah elisheva likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks very nice.  Post it up. 
     
  3. Looks like good CB to me  [​IMG]    & yeah feel free to post your recipe - it will definitely get used  [​IMG]
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Disco
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very Nice!!![​IMG]

    Let's see how you did it.

    Bear
     
  6. dingo007

    dingo007 Smoking Fanatic

    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
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    How much cure #1?
     
  8. Thanks for the recipe  [​IMG]
     
  9. dingo007

    dingo007 Smoking Fanatic

    It depends on the weight of the loin. For mine I used 7g to achieve 120ppm
     
    daveomak likes this.
  10. this sounds amazing.. must try
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

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

    jaxrmrjmr Smoking Fanatic

    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.
     
  13. 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
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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
     
  15. cdnwildsmoker

    cdnwildsmoker Fire Starter

    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



    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
     
    Last edited: Apr 1, 2014
  16. thoseguys26

    thoseguys26 Master of the Pit

    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!
     
  17. bobrap

    bobrap Smoke Blower

    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 [​IMG].  I'm going to make this and the loin I have is is just over 6lbs.  Any help is appreciated.  Thanks.
     
  18. 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.
     
  19. dingo007

    dingo007 Smoking Fanatic

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

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