Glazing Canadian Bacon?

captnjack

Newbie

Original poster

Nov 14, 2009

4

10

Port Charlotte, Florida

• Jan 5, 2013

• #1

Hi all.

First post here. I have been following the forum for about 3 or 4 years now and never had to ask anything but I have a question

I'm gonna smoke some canadian bacon tomorrow and cured it with TQ and brown suger for to specified time and it is in the fridge at the moment forming the pellical.

Have any of you guys put maple syrup or other glazes on the loins right before going in the smoker and does it make much difference in the flavor? 

I have done these before with no glaze and they were excellent I dont want a sticky mess when I am slicing them on my meat slicer. 

Thanks in advance 

Jack

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Jan 5, 2013

• #2

Everytime I make CB I like to rub a nice layer of pure maple syrup on the outside before I smoke. It helps give a nice flavorful smokey sweet crust on the outside. I don't like my CB to be overly sweet so this helps add just the right amount for my taste buds.

If you want more sweet flavor, add maple syrup sugar or brown sugar to the cure and if you want more maple flavor you can add grade B maple syrup to the outside before smoking.

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• thoseguys26
• Feb 7, 2012

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• thoseguys26
• Feb 7, 2012

 

chaps1980

Newbie

Apr 25, 2012

7

10

Slave Lake, Alberta, Canada

• Jan 18, 2013

• #3

Ive done tons of back bacon (Im from Canada...lol) on my Big Green Egg..  I glaze it with maple syrup before and after smoking.   

We like maple syrup flavor... lol.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jan 18, 2013

• #4

I don't want to hijack this thread but...Has anybody tried Pure Maple Extract in their Brine Cure?...JJ

 

Last edited: Jan 18, 2013

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Jan 18, 2013

• #5

I've done it once with smoked trout and it was too much but I think there is potential, I was just in phase 1 of trying it and haven't gone back yet.

I did cut up a belly once in 4 pieces to experiment and one of them got a rum extract soak. The end result didn't provide much if any rum flavor but it darkened the color of the bark and meat and enhanced the smoke flavor.  The extract was 60 proof so I'm assuming the alcohol was the catalyst. It was very good.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jan 18, 2013

• #6

I usually use a pure maple syrup on my "Canadian Bacon".  Works for us?

None of that Log Cabin stuff.

Good luck and good smoking.