Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Maple flavored Canadian Bacon smoked with apple wood

paqman
paqman Posts: 4,815
edited August 2012 in Pork
This was super easy to prepare...

Water + pink salt + salt + sugar + piece of pork loin in a ziploc bag for 48 hours.
Rubbed with maple sugar and rested in the fridge for 12 hours.
Smoked with apple wood in the egg for 2 hours @ 250 (dome) until the meat reached 150F.

The taste is great!  It will be fantastic with eggs benedict tomorrow morning!


imageimageimage

____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
· Share on FacebookShare on Twitter

Comments

  • AleBrewer
    AleBrewer Posts: 555
    Looks good! I have about 7lbs of pork loin in a wet cure/brine right now. Hope to smoke it tomorrow sometime.
    · Share on FacebookShare on Twitter
  • SoCal_Griller
    SoCal_Griller Posts: 516
    Looks awsome!  Thats next on my list of curing projects.

    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,815
    This was a test and I can't believe how easy it was.  I'll freeze this piece and see how good it is after un-freezing.  If the test is is conclusive,  I'll purchase a whole loin at costco.  I paid way too much at my butcher for this piece...

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • bigphil
    bigphil Posts: 1,390
    @pagman looks really good . What where the ratio's of the ingredients you used ?
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
    · Share on FacebookShare on Twitter
  • AleBrewer
    AleBrewer Posts: 555
    It freezes very well. I usually do a whole loin....slice it....and freeze in small foodsaver bags.
    · Share on FacebookShare on Twitter
  • Brownie
    Brownie Posts: 1,023
    Maple sugar and apple wood is a killer combo on any piece of pork.
    · Share on FacebookShare on Twitter
  • Tjcoley
    Tjcoley Posts: 3,551
    Looks great.  On my to do list for sure.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    · Share on FacebookShare on Twitter
  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    I love Canadian Bacon, big wow factor.  Your cook looks great.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,815
    @pagman looks really good . What where the ratio's of the ingredients you used ?
    @bigphil

    Brine:
    -4 liters water
    -350 grams kosher salt
    -225 grams sugar
    -42 grams prague powder #1 (pink salt)

    Meat:
    2 kilogram boneless pork loin (fat/sinew/silver skin removed)
    (The piece of meat that I used weighted 800 grams)  

    1. Combine all the brine ingredients and bring to a simmer to disolve the salt and sugar. Let cool to room temperature then refrigerate until chilled. 

    2. Cover the meat (make sure it is submerged) with the chilled brine and let rest 48 hours in the fridge (I used a large ziploc bag as a container and about 1/4 the brine solution)

    3.  Remove the meat from the brine and rinse it with cold water then pat it dry (discard the brine).  Rub the meat with maple sugar and place on a plate.  Refrigerate, uncovered, for 12-24 hours.

    4.   Smoke on the egg @ 250F (dome) until the meat reaches 147-150F.

    The brine recipe comes from the book "Charcuterie".  The recipe did not call for the maple sugar rub but it was really good!

     





    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • AleBrewer
    AleBrewer Posts: 555
    Same recipe I used, but I added the sage, garlic, and thyme.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    edited August 2012
    Yeah. I think the real "Charcuterie" recipe (ruhlman/polcyn) has the herbs plus garlic

    Much better with the additional flavors
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • bigphil
    bigphil Posts: 1,390
    @paqman Thank!!!
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    Viz: http://ruhlman.com/2011/02/canadian-bacon-brining-basics/
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,815
    edited August 2012
    stike said:

    Yeah. I think the real "Charcuterie" recipe (ruhlman/polcyn) has the herbs plus garlic

    Much better with the additional flavors

    @stike I'm not sure the herbs would have been a good blend with the maple sugar. It may be just me, when it comes to maple sugar, I'm a purist.

    BTW, thanks for making the initial posts about Charcuterie. It is a great book. I also made the italian sausages recipe from the book and they were great!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    Yeah. I think the real "Charcuterie" recipe (ruhlman/polcyn) has the herbs plus garlic Much better with the additional flavors
    That's the one I use.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    I always add maple. There's no real purist recipe for this stuff.
    I use brown sugar and maple to make up the total sugar amount. The aromatics basically hit it out of the park
    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • stike
    stike Posts: 15,597
    ... Also. followup Just wanted to post the full ruhlman recipe. Mod as desired

    ed egli avea del cul fatto trombetta -Dante
    · Share on FacebookShare on Twitter
  • Brownie
    Brownie Posts: 1,023
    One more page bookmarked. Thanks for the recipes/ideas!
    · Share on FacebookShare on Twitter
  • AleBrewer
    AleBrewer Posts: 555
    I just fried up a test piece of my back bacon....a bit too salty, so I have it soaking in cold water for 30 min.

    Also fried up a couple of eggs to go with it....and Stike is right....the aromatics make this bacon so much better. Can't wait to try it after smoking it.
    · Share on FacebookShare on Twitter

Categories