One day three of my Canadian Bacon Project, I added 1/3 cup of Grade B Maple Syrup. I have been turning the pieces of pork loin in their individual bags and they are definitely curing and firming up.
I take back what I said about Grade B Maple Syrup not being for pancakes, too. I might try it sometime, it's stronger and richer than Grade A but it tastes good. In the past I have only used it for making pumpkin pies.
The three week cure continues and I will take the pork loins out once a day to turn in their bags then return them to the fridge. I will keep you all posted though it's a bit like watching paint dry.