Maple syrup bacon

[blakers213]

I finished my first pork belly yesterday and the bacon came out awesome. My wife likes maple flavor bacon. So was thinking about doing it next time. Every recipe I see says to mix salt, brown sugar, pink salt number one with the maple syrup and rub on pork belly in a ziplock bag to cure. Am I wrong, it seems like the maple syrup would have the curing salt suspended in it and would be very difficult for it to penetrate the belly and safely cure. Any thoughts?

 

[Coreymacc]

I finished my first pork belly yesterday and the bacon came out awesome. My wife likes maple flavor bacon. So was thinking about doing it next time. Every recipe I see says to mix salt, brown sugar, pink salt number one with the maple syrup and rub on pork belly in a ziplock bag to cure. Am I wrong, it seems like the maple syrup would have the curing salt suspended in it and would be very difficult for it to penetrate the belly and safely cure. Any thoughts?

Nope, no issues, works perfectly. Make up the paste with the ingredients, slather it on the slabs and ziploc. Overhaul daily for 2 weeks. Ive been doing that method for 30 years.

Corey

 

[blakers213]

Nope, no issues, works perfectly. Make up the paste with the ingredients, slather it on the slabs and ziploc. Overhaul daily for 2 weeks. Ive been doing that method for 30 years.

Corey

Ok Corey but if I die from botulism it’s on you. Lol

 

[Coreymacc]

Ok Corey but if I die from botulism it’s on you. Lol

If you follow the correct cure amounts for the weights of everything, you will be golden. Its science my friend. Just use pure maple syrup for the love of god, don't use fake maple syrup.

Corey

 

[mneeley490]

Lots of folks here, including me, have tried to get a good maple flavor in their bacon.
I tried the syrup route, and for me, it didn't impart much flavor in the end, and also the elevated sugar content made the bacon burn quicker.
I switched to a maple extract in the cure, enough to make it more of a paste. Although the maple is still subtle, that seems to be the best method I've tried so far.

 

[chopsaw]

Any thoughts?

Use the oven to cook the bacon . At the end when it's about ready , brush it with maple syrup .
I got that suggestion years ago from Dave Omak .

 

[JCuss]

I brush the pork belly with maple syrup and then apply the curing mixture. I'll also then brush it with maple syrup before putting it in the smoker. Using maple wood in the smoker also helps.

I do the same thing with bourbon, brush the pork and apply the cure, then brush again right before smoking. It comes out very nice.

 

[blakers213]

I brush the pork belly with maple syrup and then apply the curing mixture. I'll also then brush it with maple syrup before putting it in the smoker. Using maple wood in the smoker also helps.

I do the same thing with bourbon, brush the pork and apply the cure, then brush again right before smoking. It comes out very nice.

I was also worried when I fry it the maple syrup would burn before bacon got crispy.

 

[JCuss]

I was also worried when I fry it the maple syrup would burn before bacon got crispy.

I don't have any problems with it burning while cooking it up.