Maple Cured Hickory Smoked Peppered Back Bacon


 
Bob Correll

Bob Correll

R.I.P. 3/31/2022
Or Canadian bacon if you wish.

1.5 lb pork loin end.
cured with Morton's Tender Quick, and maple sugar for 4 days.
soaked/rinsed in cold water for 2 hrs., changing the water every 30 minutes.
dried and in fridge for 5 hrs.
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wanted to cold smoke the start.
a few briquettes, barely lit, hickory on top.
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rolled the loin in a mix of fresh ground black pepper, red pepper flakes, onion & garlic powders.
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after about 1 hr. of cold smoke, I added a few more briqs and more wood.
this brought the hood temp up to about 200.
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this is at 1.5 hrs. and an internal of 125.
heat was dying, let it go about another 45 minutes to reach 145 internal.
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time to taste.
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The taste is excellent, not too salty, with a pretty good kick.
Nothing that a cold glass of milk can't tame.
 
That looks great, Bob!! :)

Did you use the standard 1 tablespoon of Tender Quick per pound of meat?
Would Real Maple Syrup work in place of Maple Sugar?
I'll look for Maple Sugar.
Thanks
 
Thanks everyone!

Karl,
Yes, the standard measure.
For this 1.5/lb piece of loin I used 1.5 Tbsp.
Not sure about syrup, I found my maple sugar on Amazon.
To be honest, brown sugar works just as well, since I don't really detect much of a maple taste.
 
Is it the same thing If I do it with the pork tenderloin?
Or will the taste be the same and not worth paying extra for the tenderloin.
 
Tasty (looking)!

Something to remember, if your coals are dying and you still have an hour or so left, the smoking part is already done.

Just put the meat in your (indoor) oven, set the oven temp at 200o and monitor internals as always.

The end product will be EXACTLY the same as if you finished it in the WSM.
 
Tony R said:
Is it the same thing If I do it with the pork tenderloin?
Or will the taste be the same and not worth paying extra for the tenderloin.
Click to expand...
Tony,
The taste will be pretty much the same, and not worth the extra cost.
Plus, it would only need a couple of days to cure due to the smaller diameter.
Also, the larger size of a loin will make better egg McTonys. :)
 
Bob Correll said:
Tony,
The taste will be pretty much the same, and not worth the extra cost.
Plus, it would only need a couple of days to cure due to the smaller diameter.
Also, the larger size of a loin will make better egg McTonys. :)
Click to expand...

Thank Bob.
I like the Mc Tonys.
Maybe with a pico de gallo and refried beans. No Im getting hungry.
 
I finally got around to doing this Canadian Bacon. All I can say is .... incredible!
Thank you, Bob for the inspiration! :)
My lil roast was 1.75#, used Bobs recommended dose of Tender quick, then rubbed on some brown sugar. Bagged in 1 gallon zip lock and refrigerated for 7 days, turning every day. Rinsed for a couple hours changing the water every 20 to 30 minutes. Dried in refrigerator for 24ish hours or so. Smoked w/ apple at under 100* for over an hour, closer to 1.5 hrs, then started raising the temp to 200 -225* till the probe read 145*. Pulled, cut, tasted, drooled, then cooled.
This is procedure is going into my recipe file right now!

I could have used more chili flakes, but will do that on the next one....there WILL be a next one!
Thanks Bob!! Waiting for your next creation! ;)
 
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