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.
Thanks Joe
Thanks Joe