We started 2 batches of Canadian Bacon today using pork tenderloin and the basic curing salt mix. We added 1 cup of maple sugar to it and rolled one piece, and then spiced it up. The remaining rub was placed on a pork belly for regular bacon. Sealed win the vacuum bags, and placed them in the frig. While this cures, we are going to try and find this smoke generator we pick up a few years ago so we can cold smoke this batch.

Batch 1:                      
1/2 cup of Ruhlman's basic cure (8 oz kosher salt, 6.5 ounces dextrose,1.5 ounces Instant Cure #1)
1/2 cup maple sugar

Batch 2:
1/2 cup of Ruhlman's basic cure (8 oz kosher salt, 6.5 ounces dextrose,1.5 ounces Instant Cure #1)
1/2 cup maple sugar
2 tsp thyme
2 tbsp black pepper
1 tbsp juniper berries
3 tbsp chipolte powder