Originally Posted by graywolf1936
I have a 5 lb boneless pork loin which I am curing with Hi Mountain Bacon cure. This is the fifth time I made bacon with this cure and it always came out great(soaking for 2 hours prior to smoking). The family just asked me if I can get a little more maple flavor in the bacon. After 9 more days of curing then rinsing can I add more maple flavor prior to smoking(will it take ?), if so in what form would be best.
I never had much luck using real Maple Syrup added to my Dry curing bags----Maybe Maple sugar would help there.
As for after curing, It might help there, but I never tried it, because I didn't want it all sticky, and I didn't think it would do much.
Also: The only time I ever had to soak Bacon to get rid of too much salt flavor was when I tried Hi Mountain Cure & Seasoning. Sounds like you had the same result.