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Yes it will add flavor but will not taste like store bought Maple bacon it will be more subtle and smooth with just a slight touch of sweetness. This article helps talk about the flavors and process. http://foodsoftheworld.activeboards.net/black-forest-maple-bacon_topic4371.html?KW=maple+bacon

Just found this group after years of scouring this forum. My name is Josh I was born and raised in SW Washington in a small town called Bay Center. I now find myself living in St louis Mo but I get back there 2 times a year for Hunting and Fishing.   Bringing my venison and Salmon back to...

Thanks for the input nepas 70 mm fiberous casing,   I read afterward that I should soak them in water and it may help the bond. it only pulled back on a couple so i think they were the ones that were closes to humidifier and had visible moisture the one day i opened it. Going to make sure and...

My first batch of salami came out better than I could have ever expected. Everyone loved it had great taste, texture, and looked great. So i figure 10 pound batch worked out lets do a 40 pound batch. I get it all stuffed looks good, barely fits in the chamber still enough air gaps so not too...

Pulled the 33mm sticks off this morning  great taste and texture.   And my test subjects (Co-workers) all seem to agree that the flavor is good.  

I decided to start few different things all at the same time. The Lonzino was using Lpoli Recipe and a nice pork loin,  I think next time I will find a local processor since the local meat market had the same stuff as Costco. The Salami Sticks and Salami were again using the Lpoli Recipe I...

I thought about doing that and or cutting into the freezer to make more room.  But for now I have enough room to make some test batches and see what product comes out.    

My first meat into it was the  http://lpoli.50webs.com/index_files/Salami%20Sticks.pdf I thought i knew better and went with 19 mm casings and was disappointed they were way to thin in the end I will try again with 21 this week. I also picked up the cyclone attatchment for my grinder stuffer...

After years of wanting to create a curing chamber I Finally pulled the trigger. Growing up we always smoked, Salmon, Venison, and Kielbasa but always wanted to get into Cured meats.  I decided now is the time I picked up "The art of making fermented sausages" and "Great sausage recipes and meat...