The guys I get my cure from also have a Maple Flavored Bacon Cure, called Golden Cure. It's not very strong, just a hint of Maple Flavor.
I asked what the difference was between their Brown Sugar Cure and their Golden Cure, and the Golden Cure has Maple Sugar added as-well-as brown sugar.
Since some bacon recipes call for 1 TBSP of Brown Sugar/LB of Meat, why couldn't you substitute Maple Sugar for Brown Sugar, or possibly mix 1tsp of Mapleine into your brown sugar, before you rub it on. I am assuming you're using a dry rub and bet 1tsp of Mapleine is PLENTY for a 5# batch of bacon. When you cure bacon, only a hint of the spices actually come through anyway. If you really want a "Maple Flavored Bacon", maybe you glaze the bacon with a sugar, water & Mapleine mix after it's smoked, kinda like adding cracked pepper right before it's sliced.
As a kid, I remember my Mom making pancake syrup with the Mapleine. I found a couple recipes, and most seem to call for 1tsp of Mapleine.
Here's one for Maple Flavored Syrup:
1 tsp of Mapleine flavoring
Mix together and bring to a boil
Not that you're going to make syrup, but just showing how little Mapleine you actually need to get a maple flavor.
Don't know if this helps, BUT?!?!?!