Made some Canadian Bacon in two ways, without pea meal and with.
I used the Blue Ribbon Cure and Taste Booster and injected the Lion to 18%. I interpreted that when injecting and then equalising in a 50/50 solution you do not have to rinse after the overnight equalisation, so I didn’t. After the overnight of equalisation I did notice that the Loin was solid as a rock across the whole lion, so to me it was well penetrated with seasoning. Then I took one part of the Lion and gently rubbed it with Maple syrup ( 1-2 TBLS) and coated with Pea Meal.
One note about the Pea that I made myself. I bought yellow split peas and ground them up in a coffee grinder, a food processor did not do the trick.
Followed the above smoke processes to 132.
Results:
As a lean smoked bacon it was excellent. Not to salty but not low sodium either.
As for the pea meal version it tasted the same as the none pea meal. (Go figure!) Inside it looked a bit rarer as I only put the temp probe in the none pea meal piece and perhaps the pea protected it form the heat a bit more.
The peal meal did not add any extra flavour but aesthetically it looked awesome, but not worth the mess unless you were to sell them. Would I do the pea meal version without the smoking? Maybe but not with the pea meal! to much mess for no extra flavour. A none smoked version is just that much quicker to make and the taste will be close. I’ll see in a few months after I go through these two batches!

Today I did a 50/50 thigh-breast mix with the Turkey Brats recipe. They turned out perfect. They were juicy with great texture. I only ran it through the grinder once with a 3/16 hole. Made them with the Habanero Mango Brat seasoning and wish I didn’t because as it was good for the Brat, I also made a smoked version, Like summer sausage, and there was just way to much going on in the flavour and even though the Heat is good, it just dominates the flavour.

@raider2119 Thanks for the info.
However, so I have this correct. You made a peameal solution and injected it into the Loin? “ground the peameal to fine flour, mixed w/ water to a slightly thickened consistency, then injected it prior to brining”

How did you do that?

@Jonathon

Got it thanks and it was a good read.
Looks like pea meal is the Original way to do it without smoking the Lion.
Thought as much. I was wondering how it would taste if it was coated and then all smoked?
Sounds like @Jim-Nowak has coated and then smoked and liked it.
Might try to inject it as above and use half as is, but the other half I might just before the smoke, coat with corn syrup or maple syrup and roll in pea meal than smoke.
Just curious what the smoke will do to the pea meal and also the corn or maple syrup flavours?

@Jonathon

Did you or anyone ever try the pea meal or corn meal version?
If so how and when is the meal added? (before or after smoke)

@Jonathon
Figured as much. Old time recipes with no understanding of cause and effect are hard to correct especially when we want one thing and to get it hurts another.
Traditionally in Eastern Europe lemon and vinegar was used to brine a lot of meats for the tangy flavour. However for the most part, that dried them out or left them tuff.
So trying to get that internal tang with a tangy sauce is my goal. Just a sauce on the roast is easy but makes for a confusing taste if you bite into the meat without any sauce. Making the meat with tang by using lemon or vinegar gives it that tang but really hard to make juicy or tender without cooking the day lights out of it.

The brine that was used is a carrot, celery root, onion, parsnip and lemon or vinegar brine.
Any ideas??

Thinking about celery salt, onion salt, celery juice powder (expensive) etc…

@Jonathon

So cold phosphates make for juicier products but what if you want a tangy (lemon or vinegar) tasting product? you would have to add a acid which would then lower the PH and counter act the cold phosphate would it not?
Or is there a balance when used together?
Looking to make a brine for a roast with tang.

@Jonathon

So since your profile picture is of you holding a fish I presume you like fish. So why is there no “how to” instructions on smoking or jerkying fish in the learning centre? Salmon would be a great place to start.
Would love to Jerky some salmon without costly trial and error.

So I have found that many times when I make a sausage product I like to use the same mix/recipe and smoke some and leave the other fresh. But the smoke product needs cure and the fresh does not.
Should I portion out the mix for fresh and smoke and only add the cure to the smoke portion or should I just mix cure into it all and have cure in the fresh portion unnecessarily?

Just wondering why you did not put a cure into the chicken brats even though you smoked them.