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Bourbon & Maple Canadian Bacon

post #1 of 19
Thread Starter 

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.

post #2 of 19

Looks very nice.  Post it up. 

post #3 of 19

Looks like good CB to me  thumb1.gif   & yeah feel free to post your recipe - it will definitely get used  :beercheer:

post #4 of 19

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

 

Disco

post #5 of 19

Very Nice!!!:drool

 

Let's see how you did it.

 

Bear

post #6 of 19
Thread Starter 

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

post #7 of 19
How much cure #1?
post #8 of 19
Quote:
Originally Posted by Dingo007 View Post
 

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  :beercheer:

post #9 of 19
Thread Starter 
Quote:
Originally Posted by c farmer View Post

How much cure #1?

 

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

post #10 of 19

this sounds amazing.. must try

post #11 of 19

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

post #12 of 19

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.

post #13 of 19

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

post #14 of 19
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.... ..icon14.gif ..icon14.gif..icon14.gif


Dave
post #15 of 19

Dingo,    that looks tasty....wow!!! I will be trying this out, thanks for posting up the recipe!

 

 

 

 

Quote:

Originally Posted by DaveOmak View Post

. 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

 

 

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

post #16 of 19

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!

post #17 of 19

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

post #18 of 19

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.

post #19 of 19
Thread Starter 
Quote:
Originally Posted by thoseguys26 View Post
 

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.

 

Quote:
Originally Posted by bobrap View Post
 

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 :help:.  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.

 

Quote:
Originally Posted by Fished View Post
 

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.

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