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Topic Review (Newest First)
04-16-2018 07:36 AM
cva34
Quote:
Originally Posted by TIMBOv2 View Post
Sounds like it may be good but not for me. I can’t stand anything Maple.
Thats a x2 for me too,no maple!!!!! SMOKE
03-28-2018 10:09 AM
older 37 Mr Hanks, when you try it, let me know how it turns out. If and when you come back to God's Country, let me know and I'll fix you up with some good Texas wild hog.
03-17-2018 06:49 AM
Dick Hanks
Quote:
Originally Posted by older 37 View Post
I have been using wild hog backstops and following Mr Hanks recipe with one addition. After tying up and the last step before putting on smoker, I coat the meat with pure maple syrup, then on the pit it goes. With the smoke and syrup, the taste is to die for.
That sounds dang good to me. I don't have access to wild hog up here in Minnesota, but I'll be giving it a try on a domestic loin. We have a lot of Maple wood up here as well. All of my smoking of pork, fish, or birds is done with Maple wood. For beef, I like oak.

You should look up that old Canadian Bacon thread and add your recipe to it. I think that other smokers will want to try it.

As a side note: We are just starting to get thawing days up here now, but we are forecast for below freezing nights, every night, until the end of the month. The people that tap the Maple trees for Maple sap are just now starting to set up their taps and collection lines. By the end of the month, some will be starting to boil the sap down to make the pure Maple syrup. It's an interesting operation. A real glimpse into our past.
02-18-2018 11:12 AM
Leftyonly I do the same with maple syrup and also sprinkle a handful of brown sugar on top after placing on the smoker. Seems like a lot of sweet, but you just get a hint of it with each slice.


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02-18-2018 10:54 AM
TIMBOv2
Quote:
Originally Posted by older 37 View Post
I have been using wild hog backstops and following Mr Hanks recipe with one addition. After tying up and the last step before putting on smoker, I coat the meat with pure maple syrup, then on the pit it goes. With the smoke and syrup, the taste is to die for.
Sounds like it may be good but not for me. I can’t stand anything Maple.
02-17-2018 08:34 AM
older 37
Mr Hanks Canadian Bacon

I have been using wild hog backstops and following Mr Hanks recipe with one addition. After tying up and the last step before putting on smoker, I coat the meat with pure maple syrup, then on the pit it goes. With the smoke and syrup, the taste is to die for.

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