Canada Bakin! With Q-view

Discussion in 'Bacon' started by woundedyak, Sep 24, 2011.

  1. woundedyak

    woundedyak Smoke Blower

    I got a new Pizza stone for the Primo, so I wanted to make a fresh batch of CB for some pies! Started with two loins and cured them for 7days did 1 Cajun and the other cracked pepper with some High Mountain buckboard. Not my favorite way of doing it, but I like to change it up every now and then. Took them out, washed and soaked. Let them air dry for about 24hrs in the frig. Here comes the good part. That evening I went to the local apple works and came across a bottle of local made Black Walnut Syrup. Took it home and came up with the brilliant idea of rubbing one loin down with it! slapped those bad boy's on the WSM and cold smoke for about 9-10 hrs. Took about another 2-3 hrs with some heat to get it too 140. Let them cooled over night in the frig. Cut the cracked pepper with the Walnut syrup this morning and.....It was TERRIBLE!!!! So bummed. The syrup is the only thing I can think of since that was the first time I ever rubbed it down before it went on the smoke. Now the Cajun was outstanding. Very good flavor with a tiny little kick. Anyway's, you can't win them all!

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  2. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Hmmmm....I have rubbed down with maple syrup and had outstanding results.  Oh well like you said can't win em all.  They do look great!!
     
    Last edited: Sep 24, 2011
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks good------Maybe the syrup just doesn't agree with  the Hi Mt???

    Bear
     
  4. woundedyak

    woundedyak Smoke Blower

    The syrup by itself taste great. With the CB it taste like the syrup is burnt. Who knows?  Anyone have any idea's on how to salvage it? I guess I can bury it in some Pizza sauce and hope for the best. Or maybe give them away as dog treats.
     
  5. teeznuts

    teeznuts Master of the Pit

    Looks good! howbout trimming the outside edge? or would you lose too much smoke flavor?
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good from here.
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member


    Word for word, what I was going to say!!!

    Bear
     
  8. roller

    roller Smoking Guru SMF Premier Member

    Sorry about the taste but slice it real thin and it should not be a problem...
     
  9. terry colwell

    terry colwell Smoking Fanatic


    He said WALNUT syrup, not Maple. Maybe thats the difference.. Maybe the Walnut is the "off" part in the smoke..
     
  10. woundedyak

    woundedyak Smoke Blower

    I'm going to re-trim some here in a few and see what happens. I really think it's the walnut syrup itself that makes it taste like concrete dust!
     

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