I am about to try Meathead's Canadian Bacon recipe for the first time and was curious if anyone thinks there would be any issues with using dark brown sugar instead of regular sugar? The only thing I thought that might complicate things is that the brine would be dark brown and not relatively clear. I wouldn't be able to tell if the brine got cloudy due to contamination.
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I have used both the dark and normal brown and did not notice any significant difference. I am unable to find real maple syrup so I used a mix of 40/60 fake maple to honey. I only use pure honey now without the syrup. I'm sure real maple would give it a unique flavour profile.
My brine looks cloudy irrespective of sugar used and don't bother using the more expensive dark brown anymore. My comments are based on the sugar we get in SA.
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It really isn't going to make any difference to the brine at all. If you have an excellent palate, you maybe able to tell the difference in the flavour profile when you're done, I can't. Even if you use white sugar, your brine isn't going to be clear.
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