Canadian Bacon

[HighOnSmoke]

I thought I had uploaded these already.  This is some Canadian Bacon that I made a couple weeks
ago. I used TentHunter's Brown Sugar brine and added some organic maple sugar to the brine and
coated the loin again with the maple sugar before smoking. I was concerned about the color of the
bacon when I sliced it but after talking to TentHunter he said that some loins come out this way if they
follow the muscle lines of the loin. It did not affect the flavor as it was delicious.

[CDN Smoker]

As a Canadian I'm thinking you should send a tray to me for a proper taste test.

Looks Fantastic HOS

[TwoPockets]

Oh man! That looks delicious. I need a couple of thick slices of that with some over medium eggs and buttered grits and some toast with mayhaw jelly on it.

[sliding_billy]

Oh yeah!

[Pappymn]

Looks fantastic HOS!   Do you recall where you bought the maple sugar. Would like to buy some

[ACW3]

Good looking Canadian Bacon.  The size of those slices would require 2 poached eggs per slice for Eggs Benedict.

Art

[Smokin Don]

Looks beautiful HOS some great Canadian bacon!!! Don

[TMB]

That looks great!

[HighOnSmoke]

Looks fantastic HOS!   Do you recall where you bought the maple sugar. Would like to buy some

Bought it on Amazon Pappy.

[Las Vegan Cajun]

Great looking Canadian bacon. 

[aliengriller]

Man, that  looks GOOD!   Carry on!

[Pam Gould]

Mike..more details please..I want some.   .☆´¯`•.¸¸. ི♥ྀ.

[TentHunteR]

Mike that looks very good. I like the big slices too!



If anyone is wondering about the darker colored area that Mike is talking about, that is simply a muscle that had more myoglobin, so it turned darker when cured. You see it in hams and belly bacon quite often, but usually goes unnoticed. It does not affect quality whatsoever.

[TMB]

Can we have the recipe?

[HighOnSmoke]

Can we have the recipe?

I got the recipe from Cliff's ham bring tutorial:  http://www.letstalkbbq.com/index.php?topic=7137.0

I just added the maple sugar to the brine and injection.  This is Cliff's Brown Sugar Brine Cure.  I let it cure
for 3.5 days.  I smoked it with hickory wood at 180 for 4 hours then kicked up the temperature on the grill
until it reached 150 internal.  I used a 30% pump rate.  It was a 3.5 pound pork loin.