Maple bacon
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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.
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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!
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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!
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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.
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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.
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.
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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!
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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!!
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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!!
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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.
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.
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