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.