Canadian Bacon

[pineywoods]

I have been trying to get some maple flavor into the cb's that I've been doing and injecting them with pure maple syrup after curing just wasn't getting me where I wanted to be with it. I ordered some powdered maple and decided to try that I also ordered some honey so figured I'd give that a shot too. I used Tender Quick and I decided to use 1 TBS less of the powdered maple than the TQ and just added it to the TQ and other spices and sealed it up to cure after rubbing in on. Turned the bags daily. I did 7 loins 4 with the maple and 3 with the honey. When I went to smoke them I rubbed with paprika like I have before. Well the tastes did come thru but are kinda overshadowed by the paprika. All in all it is good but the next batches will not have the paprika rub. Taking the outter portion that contains the paprika off the slice I find the amount of maple or honey to be just what I was looking for not overpowering but there.
Some about to go into the smoke

Out of the smoker cooled and ready for slicing and some sliced

Lots of CB and this isn't all of it

 

[irishteabear]

That's a lot of CB! Looks great, Jerry.

 

[desertlites]

that there is a load of CB jerry-don't care for the sweet stuff but sure looks good

 

[bassman]

That's a real load of bacon. I'm with Desertlites as far as the sweet goes. I like mine with more of a ham flavor. Looks good though.

 

[DanMcG]

looks great Piney, nice job

 

[alx]

Thanks for update...I followed you and others advice on first C.B. and loved it.Kudos for posting your observations...

 

[shooterrick]

It all looks good Jerry!

 

[fire it up]

Well it sure looks good.
I didn't know they had powdered maple, nice idea to try that.

 

[ronp]

Nice looking CB. I don't think I would like the rub either. Thanks for the heads up.

 

[countrysmoked]

I have made both maple and honey flavored Canadian bacon with the brine method and both have come out great. I used tenderquick as on the backage with 4 cups of brown sugar 1 lb honey or maple syrup and pump it in and brine for 2 weeks then cold smoke for 24 hours then at 200 until internal temp hits 160. Tastes great, can't buy it this good.

 

[richoso1]

Wow, great looking CB Jerry. Now you've got CB to hold you for awhile.

 

[jc1947]

Looks awesome.

 

[billyj571]

Amazing