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  5. First time Maple Bacon, not much maple syrup flavour...

First time Maple Bacon, not much maple syrup flavour...

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  • BubbaSmoke1963B Offline
    BubbaSmoke1963B Offline
    BubbaSmoke1963
    wrote on last edited by
    #1

    Hey Guys… I have made numerous pork bellies into bacon using Steven Raichlen’s Bacon from Scratch recipe. This time I thought I would try adding Maple Syrup to it for Maple bacon. I used 1/3 cup of Pure Canadian Maple Syrup to slather on the pork belly then used the regular dry brine
    . Sealed it in a food saver bag, flipped it each day for 7 days then smoked it until 150° fried some up this morning and although it’s great bacon it does not have much maple flavour. Any ideas why?.

    YooperDogY 1 Reply Last reply
    0
    • BubbaSmoke1963B BubbaSmoke1963

      Hey Guys… I have made numerous pork bellies into bacon using Steven Raichlen’s Bacon from Scratch recipe. This time I thought I would try adding Maple Syrup to it for Maple bacon. I used 1/3 cup of Pure Canadian Maple Syrup to slather on the pork belly then used the regular dry brine
      . Sealed it in a food saver bag, flipped it each day for 7 days then smoked it until 150° fried some up this morning and although it’s great bacon it does not have much maple flavour. Any ideas why?.

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #2

      BubbaSmoke1963 I used to use syrup but it just was to messy for me. I have switched to maple sugar and that works for me. The sugar concentrates the flavor. Sometimes it is the grade of the syrup. A lower grade will have a stronger flavor profile.

      BubbaSmoke1963B 1 Reply Last reply
      2
      • YooperDogY YooperDog

        BubbaSmoke1963 I used to use syrup but it just was to messy for me. I have switched to maple sugar and that works for me. The sugar concentrates the flavor. Sometimes it is the grade of the syrup. A lower grade will have a stronger flavor profile.

        BubbaSmoke1963B Offline
        BubbaSmoke1963B Offline
        BubbaSmoke1963
        wrote on last edited by
        #3

        YooperDog Thanks. I think next time I will definitely use maple sugar. I was looking forward to the smell in the house that lingers with maple smells for 3 days after you fry some up. Oh well like I said the bacon is still delicious.

        1 Reply Last reply
        1
        • johnsbrewhouseJ Offline
          johnsbrewhouseJ Offline
          johnsbrewhouse
          Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
          wrote on last edited by
          #4

          You can also use a concentrated natural maple flavoring, not the artificial ones. You get both the flavor and the aroma from these.

          1 Reply Last reply
          3
          • Dr_PainD Offline
            Dr_PainD Offline
            Dr_Pain
            Sous Vide Dry Cured Sausage Traeger Team Blue
            wrote on last edited by
            #5

            Maple sugar 🤔 Why have I never thought of that?? I come from maple sirop country.

            BubbaSmoke1963B 1 Reply Last reply
            0
            • Dr_PainD Dr_Pain

              Maple sugar 🤔 Why have I never thought of that?? I come from maple sirop country.

              BubbaSmoke1963B Offline
              BubbaSmoke1963B Offline
              BubbaSmoke1963
              wrote on last edited by
              #6

              Dr_Pain that’s funny…

              1 Reply Last reply
              0
              • G Offline
                G Offline
                gus4416
                Team Blue
                wrote on last edited by
                #7

                I use a recipe from a you tube channel called my back yard the guy uses maple syrup mixed with molasses he does buckboard and bellie in his show works really good but I use half of the sugar as maple sugar and I don’t add the pepper

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