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Posted: **Fri Apr 23, 2010 12:50 pm**

I just put a couple of maple brine, cured pork loins in my smoker. They should be ready by 5 or 6 pm.

just into the smoker

now smoking

just out of the smoker.

now into the fridge for a nap overnight, packaging and sampling tomorrow.

Posted: **Fri Apr 23, 2010 9:47 pm**

They look perfect Big Guy!
I've been trying to get a good maple flavor in a brined loin but have yet to find some combo that works. what is your recipe if i may ask?
Thanks Dan

Posted: **Fri Apr 23, 2010 11:32 pm**

They look great Big Guy.

Phil

Posted: **Sat Apr 24, 2010 10:46 am**

DanMcG wrote:They look perfect Big Guy!
I've been trying to get a good maple flavor in a brined loin but have yet to find some combo that works. what is your recipe if i may ask?
Thanks Dan

1 cup coarse salt
1 cup maple sugar
cure #1
20 cups water

soak in brine for 10 days, smoke with maple wood.

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Canadian bacon

Canadian bacon