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Questions: Curing ingredients

post #1 of 4
Thread Starter 

Good Morning,

 

I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for. 

 

I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at what stage? Or, should I use a dry curing process if I want to add molasse, maple or honey?

 

Also, how much of it would you use? Is it possible to overdo it with any of those items?

post #2 of 4
Quote:
Originally Posted by kingt36 View Post
 

Good Morning,

 

I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for. 

 

I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at what stage? Or, should I use a dry curing process if I want to add molasse, maple or honey?

 

Also, how much of it would you use? Is it possible to overdo it with any of those items?

I have read on here so many articiles on Bacon but I think Dingo covered this on his bacon and CB thread check there while you are waiting for the experts to answer back to you

 

Dan

post #3 of 4

I sometimes add 1 Tbs of molasses to Pop's brine when I mix it all together. I reduce the sugar a little to compensate for sweetness. It adds a savory taste. Too much is not a good thing so start with a Tbs. I have not used Maple or honey so I'm no help there. Reducing the sugar and adding the the molasses helps reduce burning a little as sugar burns quickly in the frying pan.

post #4 of 4

I also read that extract is the way to go to get that maple "flavor". Do not really know, as I am new myself.

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