Maple sugar powder in Pop's brine for bacon?

• 2 ounces/50 grams kosher salt (about ¼ cup)
• 1 teaspoons per 5lbs  .88g / lb If you are using TQ 1/2 oz /lb.
• ¼ cup/50 grams maple sugar or packed dark brown sugar
• ¼ cup/60 milliliters maple syrup
• One 5-pound/2.25 kilogram slab pork belly, skin on
• Now I would Do this Pop's way but sub the Maple sugar into it. It's an option. I have learned a ton being here especially about cure / ing and the support there is. I will go through the recipes I have to make sure they are correct. I have a few more at home as well but not handy at the moment.

AB Canuck said:

I am venturing out on a limb and would say it should, I saw a recipe that had maple sugar in it : 

• 2 ounces/50 grams kosher salt (about ¼ cup)
  [*] 2 teaspoons/12 grams pink salt
• ¼ cup/50 grams maple sugar or packed dark brown sugar
• ¼ cup/60 milliliters maple syrup
• One 5-pound/2.25 kilogram slab pork belly, skin on
• Now I would Do this Pop's way but sub the Maple sugar into it. It's an option. I have learned a ton being here especially about cure / ing and the support there is. I will go through the recipes I have to make sure they are correct. I have a few more at home as well but not handy at the moment.

Let us know how it goes or what you decide.

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Lemans said:

Use pure maple syrup

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worktogthr said:

Thanks everyone for the feed back! I've got a full boneless skinless belly so I will cut it in half, and try my standard pop's brine and then replace the white sugar with the maple sugar in the other one and see if I can detect a difference.

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rexster314 said:

 
If you're just looking for a maple flavor, like I do sometimes, I use THIS. Works great. I put it into a small sprayer and before vacuum sealing the bacon, I spritz it on the meat. Nice maple smell and gives it a hint of maple during cooking. Use more or less to your liking. I've also rubbed down the bellies after forming a pellicle before smoking with real maple surpl, works for me as well. When you use it as a cure, it will leach out if you soak the bellies before smoking. 

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AB Canuck said:

JckDaniels your right it does, I wouldn't use it either, That is why I said I would do it Pop's way, I post it to show that maple sugar part. Guess I could have altered the pink salt part. Did not mean to mislead anyone.

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Bearcarver said:

 
Tried that one time, but I don't like everything sticky, and the Maple Syrup Sugar on the outside burns easily in the pan.

Bear

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