Wanna Make some Canadian Bacon

[wilson]

Hey Flyboys,
I found some out in Lancaster the other day. I have a Butt in the fridge now curing. Once I am done I'll post some Pics.

 

[short one]

Roger, I have used the Tenderquick cure on Canadian bacon before and it turned out great. I currantly have arround 6 lb. of loin curing in Tq. and 6 lb. curing in the smoked sugar cure you pictured. Don't know how the sugar cure will come out but the tenderquick cured one that I did a few month ago was great. Will try to post result when I get them smoked. I set them Monday evening, but with my schedule right now I may have to rinse and soak them and throw them in the freezer for a while, as harvest is in full swing here. We have been taking grain 7 days a week unless it rains. Good luck with your bacon. Hope yours comes out as good as my first one did.
Here's the recipe I use, http://www.mortonsalt.com/recipes/Re...l.aspx?RID=117

 

[nauidvr1]

Hey all,
I am just ordering some cures & things to make some Canadian bacon, but I want it maple flavored - not maple wood smoked - but maple flavored (I'm originally from Michigan and we love our Maple Syrup). I plan on trying the Hi Mountain Buckboard bacon cure for my first time and was wondering if I could use some of my pure maple syrup and when to use it in the curing process?

Should I wait until i rinse the pork loin after the 7 day cure, then paint a thin layer of syrup on?

 

[kurtsara]

high mountain buckboard cure is $4.19 at Sportsmans Warehouse

 

[salmonclubber]

nauidvr

Should I wait until i rinse the pork loin after the 7 day cure, then paint a thin layer of syrup on?

thats when i would put the syrup on maybe put on another coat half way through the smoke that sure sounds good maple bacon have to give it a try

huey

 

[deejaydebi]

I do a wet cure but I add about 1-1/2 cups of amber maple syrup to the brine. Using vacuum sealers bags you only need about 1/2 gallon of cure vs the full gallon.