Tuesday, April 24, 2012

Canandian Bacon II: Adding Some Sweetness

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.

4 comments:

  1. Still watching! I don't know as I have seen grade B maple syrup. Will have to look.

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    1. Thanks for hanging in there Becky :)
      Never heard of grade b syrup until I made this pumpkin pie recipe:

      http://www.foodnetwork.com/recipes/michele-albanos-maple-pumpkin-pie-with-pecan-streusel-recipe/index.html

      Hands down the best pumpkin pie I have ever had and I highly recommend it. I started growing my own pie pumpkins just I can have a supply of fresh pumpkin for these pies during the fall and winter.
      I couldn't find grade b anywhere except for a small local market but I'm sure places like "Whole Foods" would have it.
      Carolyn

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  2. We don't have any 'Whole Foods' stores here. Maybe in Augusta but we are pretty country here. I need to grow a few winter squash. Now where to put them...
    I do not understand why there are not more people crazy about your blog...you have such great stuff here. I'm going to have to do a little...recommending. Everyone on my blog should want to be on this one too!

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    1. Thanks Becky :)
      We don't have any one here either, might be some online sources, too.
      Yeah, my amount of followers stays the same, + or - one or two. I haven't been the most consistent blogger in the world but I'm trying to get back on track because I have so many things that I would like to share and help others learn to do.
      Thanks for helping me out :)
      Carolyn

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