<![CDATA[Maple bacon]]>Good morning all,

I used to be able to purchase maple bacon from Costco that had an elevated level of maple flavoring and it was most likely the best bacon I have ever had. You could smell the maple when it cooked and taste it when eating it.

I have tried maple bacon cure from other sources and it never has the amount of maple flavor that I am trying to achieve. It simply tastes like regular bacon.

I want to try your Blue Ribbon Maple Bacon Cure but am wondering:

A) Does it have much maple flavor

B) IS there a suggested way of adding additional maple flavoring? I have tried adding maple flavor to the ones I have previously used with little success. The bacon was ok but no maple flavor.

]]>https://waltonsdev.nodebb.com/topic/1382/maple-baconRSS for NodeThu, 10 Sep 2026 19:33:54 GMTTue, 04 Jun 2019 13:06:28 GMT60<![CDATA[Reply to Maple bacon on Wed, 11 Sep 2019 04:16:55 GMT]]>KLee Sweet! (Literally speaking) I’m going to seek out some serious maple syrup based on your suggestion. I’ve seen many in the last couple of years that are aged in whiskey barrels…there is no way that wouldn’t enhance bacon, ham, chops, etc… It’s pretty easy to obtain toasted oak chips, cubes or small used whisky barrels these days for home production.

]]>https://waltonsdev.nodebb.com/post/7616https://waltonsdev.nodebb.com/post/7616Wed, 11 Sep 2019 04:16:55 GMT<![CDATA[Reply to Maple bacon on Tue, 10 Sep 2019 21:27:48 GMT]]>Joe Hell The dark, robust pure maple syrup is from the first of the season. As the season goes on, the tree produces lighter, less flavored maple syrup. At least that is what I read when researching maple tree rendering of syrup.

]]>https://waltonsdev.nodebb.com/post/7606https://waltonsdev.nodebb.com/post/7606Tue, 10 Sep 2019 21:27:48 GMT<![CDATA[Reply to Maple bacon on Mon, 09 Sep 2019 03:20:25 GMT]]>SmokeDaddy I bet the molasses would pair very well with rum for a glaze. I experimented this weekend with a ‘hot toddy’ bacon glaze using whiskey, honey and lemon zest!

]]>https://waltonsdev.nodebb.com/post/7552https://waltonsdev.nodebb.com/post/7552Mon, 09 Sep 2019 03:20:25 GMT<![CDATA[Reply to Maple bacon on Sun, 08 Sep 2019 21:24:19 GMT]]>One item to try that seems to aid in great sweet success, rub true molasses (not blackstrap) to belly prior to applying cure. I recently started using it more around items I would like to sweeten up some. It seems to provide that great sweet flavor that one is typically seeking out. To aid efforts beyond that is adding some cracked black pepper (between molasses and cure) to recipe, makes it seem like Heaven on Earth. Enjoy!!

]]>https://waltonsdev.nodebb.com/post/7544https://waltonsdev.nodebb.com/post/7544Sun, 08 Sep 2019 21:24:19 GMT<![CDATA[Reply to Maple bacon on Sun, 18 Aug 2019 13:25:04 GMT]]>years back I would take bacon lay it flat and sprinkle it with brown sugar and pure maple syrup and bake it. It was great on a BLT…It was a quick fix for catering

]]>https://waltonsdev.nodebb.com/post/7162https://waltonsdev.nodebb.com/post/7162Sun, 18 Aug 2019 13:25:04 GMT<![CDATA[Reply to Maple bacon on Mon, 05 Aug 2019 15:10:18 GMT]]>So i have finally had time to use the Waltons Blue Ribbon Maple Bacon Cure and it is fantastic. I have not yet tried adding additional maple flavor of any sort but just wanted to at least give a thumbs up to Waltons for their cure!

Will update when I try the maple flavoring!

]]>https://waltonsdev.nodebb.com/post/6961https://waltonsdev.nodebb.com/post/6961Mon, 05 Aug 2019 15:10:18 GMT<![CDATA[Reply to Maple bacon on Wed, 05 Jun 2019 00:00:04 GMT]]>wvhunter1965 McCormick has a maple flavoring that you can buy at Walmart. I add it to my maple Habanero summer sausage and snack sticks and it seems to increase the flavor a good bit. I also add extra brown sugar. Maybe it will give you similar results with your bacon.

]]>https://waltonsdev.nodebb.com/post/5954https://waltonsdev.nodebb.com/post/5954Wed, 05 Jun 2019 00:00:04 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 22:17:58 GMT]]>ucwp5678 That’s a good point! A darker variety maple would make for a great glaze!

]]>https://waltonsdev.nodebb.com/post/5951https://waltonsdev.nodebb.com/post/5951Tue, 04 Jun 2019 22:17:58 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 22:12:57 GMT]]>Joe Hell The darker the maple syrup is the stronger the taste

]]>https://waltonsdev.nodebb.com/post/5950https://waltonsdev.nodebb.com/post/5950Tue, 04 Jun 2019 22:12:57 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 21:30:40 GMT]]>wvhunter1965 I would also recommend the real syrup as opposed to the flavoring in your injection. Extract can be overpowering even in small amounts.

]]>https://waltonsdev.nodebb.com/post/5946https://waltonsdev.nodebb.com/post/5946Tue, 04 Jun 2019 21:30:40 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 21:21:16 GMT]]>Thanks guy’s! Will take all this into consideration.

May also add a little maple flavoring to the injection liquid before injecting and see what that produces!

Will post the results when it is done!

]]>https://waltonsdev.nodebb.com/post/5944https://waltonsdev.nodebb.com/post/5944Tue, 04 Jun 2019 21:21:16 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 21:06:28 GMT]]>Johnathan already hit the mark that I was going to make about possibly using Maple Sugar (which is Maple Syrup cooked down to just the sugar) to the cure. It will then have longer time to be infused into the meat. Adding Maple to the smoke, I don’t think will make any difference. In fact, I don’t think that smoking this bacon is wise, as you will be covering up the Maple taste/smell that you are looking for.

]]>https://waltonsdev.nodebb.com/post/5941https://waltonsdev.nodebb.com/post/5941Tue, 04 Jun 2019 21:06:28 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 19:12:59 GMT]]>wvhunter1965 Like Joe said adding 100% pure Maple Syrup is the best way to go about that. If you are looking for a strong maple taste then I would suggest adding some if you are using the Blue Ribbon Maple Cure, we have a lot of commercial processors who do this to up the amount of maple. Now, a lot of people say that Maple is really more of a scent than it is a taste and when you “taste” maple you are really smelling it, so maybe adding some maple sugar, along with the already present maple flavor in the cure is an easier way to go!

]]>https://waltonsdev.nodebb.com/post/5932https://waltonsdev.nodebb.com/post/5932Tue, 04 Jun 2019 19:12:59 GMT<![CDATA[Reply to Maple bacon on Tue, 04 Jun 2019 13:41:18 GMT]]>wvhunter1965 I can’t answer specifically on the cure but I would think that during the smoking process you could easily apply a maple glaze. I would suggest using a quality pure maple syrup rather than your average syrup for pancakes.

]]>https://waltonsdev.nodebb.com/post/5928https://waltonsdev.nodebb.com/post/5928Tue, 04 Jun 2019 13:41:18 GMT