I am attempting 4 slightly different flavors of Canadian bacon.
All measurements per pound of meat (except syrup)
7-Day Cure
Original
1 TBS Morton’s Tender Quick
½ tsp Brown Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cracked Black Pepper
White Sugar
1 TBS Morton’s Tender Quick
½ tsp White Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cracked Black Pepper
Maple
1 TBS Morton’s Tender Quick
1 tsp Brown Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Paprika
¼ tsp Cracked Black Pepper
1/3 cup Maple Syrup for last 2 days
Hickory
1 TBS Morton’s Tender Quick
1 tsp Brown Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cracked Black Pepper
1/3 cup Hickory Syrup for last 2 days
Soaked in cold water 2 hours changing water after 1 hour.
Ready for the smoker.
Hit them with some cracked blacked pepper and paprika before smoking. Smoked at 225ºF until they hit an IT of 150 - 160ºF.
They all look the same sliced. They do taste a little different but not much really. I think the one with the hickory syrup was my favorite. I froze the brown sugar one and will slice it at a later date. Sliced and vac sealed the rest. Kept out a pound for eating this week.
A little Bearview.
And a nice sammie for dinner.
Thanks for watching.
All measurements per pound of meat (except syrup)
7-Day Cure
Original
1 TBS Morton’s Tender Quick
½ tsp Brown Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cracked Black Pepper
White Sugar
1 TBS Morton’s Tender Quick
½ tsp White Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cracked Black Pepper
Maple
1 TBS Morton’s Tender Quick
1 tsp Brown Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
¼ tsp Paprika
¼ tsp Cracked Black Pepper
1/3 cup Maple Syrup for last 2 days
Hickory
1 TBS Morton’s Tender Quick
1 tsp Brown Sugar
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Cracked Black Pepper
1/3 cup Hickory Syrup for last 2 days
Soaked in cold water 2 hours changing water after 1 hour.
Ready for the smoker.
Hit them with some cracked blacked pepper and paprika before smoking. Smoked at 225ºF until they hit an IT of 150 - 160ºF.
They all look the same sliced. They do taste a little different but not much really. I think the one with the hickory syrup was my favorite. I froze the brown sugar one and will slice it at a later date. Sliced and vac sealed the rest. Kept out a pound for eating this week.
A little Bearview.
And a nice sammie for dinner.
Thanks for watching.
