Maple Flavored bacon Question.

thoseguys26

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Jan 4, 2012

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Aspen Valley

• Dec 17, 2012

• #1

What's the best way to infuse maple flavoring in your pork belly bacon?

I have had great results with my own bacon by curing for about a week with cure #1, blk ppr, salt, garlic & onion pwd, brwn sugar, rinsing, drying and rubbing with pure maple syrup before smoking for about 8-10 hours.

This is done with skin on.

I am thinking of taking the skin off on the next smoke to see if the smoke and maple flavor will increase.  My other thought would be to add some more maple syrup on the slabs a couple times throughout the smoking process.

Does anyone have any suggestions that works well for them?  Maple extract?

Thanks!!

Here's some Qview from last night, my reward to you for helping out :)

Screen Shot 2012-12-17 at 11.44.27 AM.jpg

• thoseguys26
• Dec 17, 2012

 

diggingdogfarm

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Jun 23, 2011

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Southern Tier of New York State

• Dec 17, 2012

• #2

The bacon looks real good.

I have used pure maple extract or Grade B maple syrup.
http://cooksvanilla.com/product/38/Pure-Maple-Extract-4-oz.html

Grade B Maple syrup usually has a much stronger, more pronounced flavor than the fancy Grade A stuff.


~Martin

 

Last edited: Dec 17, 2012

dward51

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Nov 24, 2011

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• Dec 17, 2012

• #3

Everything I've read says to put the maple syrup in with the cure and let it sit in the slurry for the entire cure time like normal.  Seems to be an equal amount of syrup to sugar & salt is most common. It's a wet cure rub instead of the normal dry cure.

The caveat is I've not tried it, but that is what I have read in numerous places.

 

Last edited: Dec 17, 2012

meddling kids

Meat Mopper

Mar 14, 2011

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Pasadena, MD

• Dec 17, 2012

• #4

I rub it on after the wet cure. It must work because I've had a couple people say it was "too mapley" whatever that means.

 

so ms smoker

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Dec 20, 2010

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Gulfport, MS

• Dec 17, 2012

• #5

  Last year I got some bellies that were cured elsewhere, put different seasonings on them. I used maple extrct on 2 of them. They came out great! Love the smell of maple bacon in the morning

.

  Mike

 

thoseguys26

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Aspen Valley

• Dec 17, 2012

• #6

Thanks for the info everyone!

Martin - grade B, now that's a new one and it sounds like that may be what I'm looking for. I just love the way the syrup sucks in the smoke on the outside of the slab and creates a little crust.

I'll have to experiment with a couple of the methods you all shared. Thanks again

Reward Qview

Screen Shot 2012-12-17 at 2.39.47 PM.jpg

• thoseguys26
• Dec 17, 2012

 

thoseguys26

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Original poster

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Jan 4, 2012

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Aspen Valley

• Dec 17, 2012

• #7

Has anyone ever tried pure maple sugar during their cure or even during the smoke?

Screen Shot 2012-12-17 at 2.42.11 PM.jpg

• thoseguys26
• Dec 17, 2012

 

diggingdogfarm

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• Dec 17, 2012

• #8

Sure, good maple sugar will work good too.


~Martin