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Unread 06-06-2013, 01:16 PM   #1
On the road to being a farker
Join Date: 01-20-13
Location: London Ontario Canada
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Default Maple Cured Back Bacon

Did this once before and turned out great. This time I am using some amber maple syrup instead of the light stuff I was stuck with last time....and I upped the amount in the brine and added the step I picture below.

Five days ago I took some boneless pork loins and vacum packed them (that part was tricky but I did it), with a mixture of water, cure #1, maple syrup, salt, whole pepercorns and bay leafs. I just took the loins out and let them rest covered in a filtred water bath for 20 minutes. Then they were coated in a salt/maple syrup mixture, injected with that same mix.....

Wrapped the dish in plastic and have it in the fridge now. I will be rinsing the loins later tonight then covering them in corn meal to rest on racks overnight in the fridge. This will dry the cornmeal onto the loins.....bonding it so to speak. The meat will be smoked tommorrow afternoon. I will be making a maple syrup/thai chili and garlic sauce to accompany the pork. I did it for a bacon bomb explosion a few weeks ago and am sure it would go well with this.

I will update this with pictures as I progress.
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Unread 06-06-2013, 01:20 PM   #2
Take a breath!
Join Date: 03-24-12
Location: Medina,Ohio
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I might be speaking for everyone but,I hope we get to see finished pr0n.
UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)
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