Jeff stopped by my site and made some comments about my maple bacon and my chipotle bacon and inspired me. Wouldn't the nice mellow heat of chipotle go great with the smooth sweet of maple? It had to be tried.
There were some pork loins on sale and I went for Canadian bacon. It still bothers me to call it that. Canadians like me call it back bacon.
I mixed up the cure ingredients. For each kilogram of pork I use:
This is different than my usual cure blend as I reduced the brown sugar as I will be injecting maple syrup.
For each kilogram of meat I injected 25 ml of maple syrup every inch or so. In US measures, I would inject 1 tablespoon for each pound of meat.
I put the meat on a plate and rubbed the cure mixture into it.
I put the meat in a vacuum seal bag making sure to get all rub that fell onto the plate into the bag. I sealed the bag but did not suck the air out.
I let the bacon cure in the fridge for 12 days. I took it out and soaked it in cold water for 1 hour changing the water once. I dried it off with paper towels and rubbed 15 ml of ground chipotle per kilogram on the surface. In US measure, that is 1 1/2 teaspoons per pound.
I put the bacon on a rack, uncovered in the fridge overnight for the surface to dry. I smoked it at 200 F with hickory pellets to an internal temperature of 140 F. This is not enough to cook the bacon and it has to be fried but it does cook it enough to make it easy to slice.
I let the bacon sit in the fridge overnight and then sliced it up.
Of course, you have to give it a test fry!
The Verdict
This was incredible! The bacon had a great sweet touch from the maple syrup and the heat from the chipotle went great with it! It made for a wonderfully complex, tasty bacon. This will be one of my favourites. Thanks for the inspiration, Jeff.
Disco
There were some pork loins on sale and I went for Canadian bacon. It still bothers me to call it that. Canadians like me call it back bacon.
I mixed up the cure ingredients. For each kilogram of pork I use:
- 3 grams (2 ml) Prague powder #1
- 15 ml brown sugar
- 15 ml Kosher salt
- 0.05 ounce (1/5 teaspoon) Prague powder #1
- 1 1/2 teaspoon brown sugar
- 1 1/2 teaspoon kosher salt
This is different than my usual cure blend as I reduced the brown sugar as I will be injecting maple syrup.
For each kilogram of meat I injected 25 ml of maple syrup every inch or so. In US measures, I would inject 1 tablespoon for each pound of meat.
I put the meat on a plate and rubbed the cure mixture into it.
I put the meat in a vacuum seal bag making sure to get all rub that fell onto the plate into the bag. I sealed the bag but did not suck the air out.
I let the bacon cure in the fridge for 12 days. I took it out and soaked it in cold water for 1 hour changing the water once. I dried it off with paper towels and rubbed 15 ml of ground chipotle per kilogram on the surface. In US measure, that is 1 1/2 teaspoons per pound.
I put the bacon on a rack, uncovered in the fridge overnight for the surface to dry. I smoked it at 200 F with hickory pellets to an internal temperature of 140 F. This is not enough to cook the bacon and it has to be fried but it does cook it enough to make it easy to slice.
I let the bacon sit in the fridge overnight and then sliced it up.
Of course, you have to give it a test fry!
The Verdict
This was incredible! The bacon had a great sweet touch from the maple syrup and the heat from the chipotle went great with it! It made for a wonderfully complex, tasty bacon. This will be one of my favourites. Thanks for the inspiration, Jeff.
Disco
