Finally, Maple Flavoured Bacon, Thanks To Scarbelly and Pops

Discussion in 'Smoking Bacon' started by disco, Jul 21, 2014.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I have been making back bacon (Americans erroneously call it Canadian bacon) since I started smoking, a couple of years ago. In that time I have been trying to get a real maple flavour in my bacon without success.

    I was injecting some wings (thanks to Scarbelly and his wing recipe). As I was doing it, I was wondering why you couldn't inject a pork loin with maple syrup as long as you included a curing brine and gave it long enough in a curing brine to make sure it cured all the way through. An experiment was born.

    I bought two 2 pound pork loins that were on sale. I didn't want to make too much in case it didn't work.

    I made up some modified brine (thanks to Pops for his basic recipe). I modified it to introduce some maple syrup. I need to make 3 litres (3/4 of a gallon) to have enough to submerge the loins. Here is the brine I made up:

    125 ml (1/2 cup) kosher salt
    175 ml (2/3 cup) sugar
    90 ml (1/3 cup plus 1 tablespoon) brown sugar
    90 ml (1/3 cup plus 1 tablespoon) maple syrup
    11 ml (2 ¼ teaspoon) Prague Powder #1

    enough water to make 3 litres (3/4 of a gallon).

    I took 125 ml (1/2 cup) of the brine and mixed it with 60 ml (1/4 cup) maple syrup. I injected the mixture into the pork loins in several places.

    Of course there was a little blow back!

    Then I submerged the pork in the brine and let it sit for 2 weeks in the cooler. I did stir them around every couple of days.

    I pulled the pork out of the brine, rinsed it well and dried it with a paper towel.

    I let it sit in the cooler overnight and then put it in my Bradley smoker at 140 F with no smoke for 2 hours to ensure I got pellicle on the surface.

    I set up my mini for a cold smoke. I was making some smoked cave aged gruyere, edam and old cheddar at the same time so I added ice to my mini and used my A-MAZE-N Pellet smoker with apple and pecan dust.

    I cold smoked the cheese and bacon for 3 hours.

    I took the bacon out of the cold smoker and put it in the Bradley electric smoker at a temperature of 150 F over pecan smoke. I increased the temperature to 170  F after an hour. I increased it again to 190 F after another hour. I increased it to 200 F after another hour and continued to smoke until the internal temperature was 150 F.

    I let the bacon sit in the fridge for 2 days for the flavours to blend. Then, it is sliced. I’m sorry, I forgot to take a picture when I sliced it two days later.

    The Verdict: Eureka! This has a real nice taste of maple. Not the candy maple taste of commercial products, a real nice mellow maple flavour. This is now my favourite recipe for back bacon.

    Last edited: Jul 21, 2014
    foamheart and josephnumbr33 like this.
  2. dandl93

    dandl93 Smoking Fanatic

    Thanks for the walk threw I am getting real close to do some ?? Bacon.This looks like a great starter recipe.

  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I really like the way this recipe and making bacon is fun.

    There are 2 basic methods, dry cure and brine. I have tried both and they both make a good bacon.

    Bearcarver is a good resource for dry cure and Pops brine makes a good bacon.

    Let me know if I can help.

  4. dandl93

    dandl93 Smoking Fanatic

    Thank you for the help offer.I am sure I will be bugging you real soon.I should start testing my new smoker any day now. Once it is dialed in I will start working on getting my Bacons and Hams dialed in I will start off at first with Pops brine then venture out to Bearcarvers dry cure.I am still fighting with learning the metric system so the best way is the KISS method for me.

  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Glad you finally got it right Disco.

    It looks great.
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome to my world. I live in the metric world and most of the forum is American. Sigh. I get by.

    I really encourage you to try buckboard or back (Canadian) bacon.

    Thanks, Adam. It just goes to prove you need to keep trying.

  7. dandl93

    dandl93 Smoking Fanatic


    American Belly Bacon and Canadian Bacon are both on my first to do list.Pork belly and pork loins are easy to get here I will work on these two until I get them correct then move on to other meats.

  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome Disco ! :2thumbs: Very nice !
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Congrats my friend, excellent job!

  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You will have fun and will eat well doing that! Sadly, belly is almost impossible to get around here.
    Thanks, Brew. It tasted good too!
    Thanks Foam. I'll have to send you some maple syrup to give it a try.

  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Look at the color on that bacon! Very nice!
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Todd. Once again my food has improved thanks to this forum.

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks and sounds Great, Disco!!![​IMG][​IMG]

    Glad to see you're still eating good!!![​IMG][​IMG]

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Bear. Eating is something to be enjoyed!

  15. WOW! Disco...................I gotta try this recipe. 

  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Josie. I think this is my go to back bacon recipe now.

  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Bacon Disco! I like using my mini for cold smoking. Especially my double decker and using the mailbox mod.
  18. darwin101

    darwin101 Meat Mopper

    Very nice looking bacon Disco, congratulations.   [​IMG]
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    It worked just great by putting the AMNPS on the charcoal grill. It even left me room to put ice in to keep it really cold for the cheese. It will be my cold smoker from now on.
    Thanks, Darwin. I do love my bacon.

  20. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Congratulations on your perseverance!   

    Let me interject an idea, however.  What if you tried maple extract vs. maple syrup for a more intense flavor?

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