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.
Still watching! I don't know as I have seen grade B maple syrup. Will have to look.
ReplyDeleteThanks for hanging in there Becky :)
DeleteNever 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
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...
ReplyDeleteI 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!
Thanks Becky :)
DeleteWe 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