So on my last trip to the spice shop I picked up some maple sugar powder. Can this replace the white sugar in Pop's bribe for bacon? And will it impart a maple flavor? Just curious. Thanks
Chris
Chris
I am venturing out on a limb and would say it should, I saw a recipe that had maple sugar in it :
Let us know how it goes or what you decide.
- 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.
The reason I tried Maple Sugar was because I never got any Maple flavor from adding Real Maple Syrup to my Dry Curing of Bacon.Use pure maple syrup
That's the way to do it !!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.
Tried that one time, but I don't like everything sticky, and the Maple Syrup Sugar on the outside burns easily in the pan.
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.
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.
Right on. Bying pure maple sugar is a waste to me. Bought it from Mansfield in Vermont. Going to sprinkle it on ice cream for grandkids
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