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Maple flavored cure?

post #1 of 11
Thread Starter 

was looking through the huge selection of SS and snack stick seasoning kits at Cabela's today and saw one that mentioned "Maple flavored cure" in the ingredients.  Never knew such a critter existed:icon_confused:  I can understand maple flavoring in a SS seasoning, but are they saying the cure it's self is maple flavored?  anyone heard of it?

post #2 of 11

Sweet Maple Cured Jerky

 

http://www.smokingmeatforums.com/t/151108/sweet-maple-jerky

 

Never made snaks yet, but heres what I did with jerky, but it too a week at least to become slightly sweet.

post #3 of 11

I got some one time from PS Seasonings with the Habanaro snack kit, I made it into summer sausage and did not care for it at all. next time I will do the same seasoning with regular Cure#1. But I also am not a sweet meat eater like sweet and sour chicken - NO WAY just reg for me. 

 

A full smoker is a happy smoker

 

DS

post #4 of 11
Thread Starter 

Thanks guys.  I will likely never buy or use a Maple cure, but was curious about the makeup and how the flavor was incorporated into the cure

post #5 of 11

I use a Maple Cure for bacon, and honestly cannot really taste the difference.  It ads a lot of sugar to your mix.

No Creosote! A-Maze-N Smokers

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post #6 of 11
Quote:
Originally Posted by TJohnson View Post
 

I use a Maple Cure for bacon, and honestly cannot really taste the difference.  It ads a lot of sugar to your mix.

 

You know Mr. Disco said he had a solution for the maple flavor he wanted in his Canadian back bacon. He injected brine with a Maple syrup. <shrugs> If Disco liked it, I figured it must work.

 

You might search his name for that Q-View.

post #7 of 11

I worked with Scar on developing a maple flavor for his bacon.  I think we achieved his goal, but i found the extra sugar burned in the pan when I fried up the bacon.  We used pelletized maple sugar for the added flavoring.  It's very expensive!

 

I'll bet Maple Cure has artificial flavoring in it cuz real maple sugar is so expensive

 

I own both Maple Cure and Country Brown Cure and prefer Country Brown Cure better for my bacon

No Creosote! A-Maze-N Smokers

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post #8 of 11

I agree about the sugar burning. Seems Disco said something about molasses not burning like sugar, I don't know. Ask him here that thread, He'll let you know the ins and outs of it.

 

http://www.smokingmeatforums.com/t/166772/finally-maple-flavoured-bacon-thanks-to-scarbelly-and-pops

post #9 of 11
Quote:
Originally Posted by Foamheart View Post
 

I agree about the sugar burning. Seems Disco said something about molasses not burning like sugar, I don't know. Ask him here that thread, He'll let you know the ins and outs of it.

 

http://www.smokingmeatforums.com/t/166772/finally-maple-flavoured-bacon-thanks-to-scarbelly-and-pops

I gave up on using maple syrup in brines and dry cures as it caused the bacon to burn. I changed to using a lesser amount of molasses and got as sweet a flavour without burning. However, recently, I injected a mixture of brine and maple syrup prior to putting the pork in a modified Pop's brine. I got a nice sweet maple flavour and it does not over brown.

 

Disco

post #10 of 11

                                            yeahthat.gif

post #11 of 11
Thread Starter 

Thanks for the  input guys.  I'm sure the flavoring in the cure is artificial, but the real deal sure is good on smoked Salmon!

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