Syrup vs Sugar vs Extract

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

magnum3672

Meat Mopper
Original poster
Apr 25, 2011
229
12
Southeast Michigan
I'm going to start my next BBB and its going to be maple flavored.  I'm wondering if I use Pops and substitute maple syrup or sugar for the white sugar if that would be sufficient or if I should add maple extract as well?

I have maple wood to smoke it over too but I want that sweet maple sugar taste.

Anyways if you help me out I'll share some QVIEW!

Thanks guys!
 
Don't think you'll need the maple extract, the syrup should be fine.

You can always put some extra syrup on it when you smoke it.
 
X2 on Al.  I like to add the maple syrup part way into the smoke to give the smoke a better shot and to still have time to set the glaze.  Subbing in the maple sugar is an interesting idea.  Let us know if you try that. I have never tried the extract, I would be worried about that, but again, if you try it, let us know?

Good luck and good smoking.
 
Syrup was a rousing success.  It was nice and maple-ey but I would still add some syrup during the smoking process.  If you are willing or able I suggest switching out.

And if you're comfortable with the price difference. A dollar a lb vs 8 bucks for 2 cups.
 
My latest batch didn't have any maple in it and I'm sorely missing it.  I guess I'll HAVE to eat this high end delicious bacon without that maple-ey flavor.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky