I made a quiet experiement with some short ribs last weekend, Thanks Richtee for the help. It turned out better than I hoped, so I am expanding my test to a project. Maple cured Canadian Bacon. The maple syrup and maple sugar are both organic, and the pork is Naturaly raised Neman Ranch Pork. Should be Top Quality. 1.33 lbs of Meat 1.33 Tbs of Tender Quick 3 T. Maple Sugar 1/4 C Maple Syrup. 1 tsp CBP I will let it cure 4 days or so, then I will dry it for 24 hours in the fridge then we will smoke it up, not sure what wood yet. See ya in a few by the smoker!!