I have read in this forum about getting a better maple flavor in Canadian Bacon by using maple sugar as part of a dry cure mix, using syrup seems to not give quite the amount of flavor others are looking for. My mother mentioned that she was trying to make some pecan pralines, but they got to hardball before she could pour them so I have a bag of praline “dust”. It has maple in it so I immediately thought of using it in place of maple sugar next time I dry cure some pork loin. The praline mixture also included butter, milk, and pecans.
My question is, how will the milk solids and pecan meat affect the curing process, if at all? I use Prague Powder #1 and diggingdogfarms calculator to mix a dry cure rub.
My question is, how will the milk solids and pecan meat affect the curing process, if at all? I use Prague Powder #1 and diggingdogfarms calculator to mix a dry cure rub.