Maple syrup?

[hooked on smoke]

Greetings,
I am going to do my second batch of bacon this morning and was wondering if it's okay to add maple syrup with the dry brine?
I was thinking it may add a hint of maple flavor.

Just my luck, I misplaced the cure recipe I used on my first try. Please help a new guy out.

Also, can someone share the progressive temp method for smoking the bacon? I tried searching but was unable to find the one I used last time.

Thank you. I really appreciate you all.

 

[SmokinEdge]

1.5% salt
.25% cure #1
.5- 2% sugar
This will make delicious bacon rub.

The syrup is fine to use. It really won’t add much maple flavor in the cure process, but you can dry rub the bacon to cure, then when finished in 10-14 days and you are ready to smoke you can glaze the bacon with syrup while it’s smoking if doing hot smoke. This brings more maple flavor but it’s still not much. Very high end maple extract is what I see works the best used during the cure process. I have a couple of those brand names written down somewhere if you are interested.

 

[hooked on smoke]

1.5% salt
.25% cure #1
.5- 2% sugar
This will make delicious bacon rub.

The syrup is fine to use. It really won’t add much maple flavor in the cure process, but you can dry rub the bacon to cure, then when finished in 10-14 days and you are ready to smoke you can glaze the bacon with syrup while it’s smoking if doing hot smoke. This brings more maple flavor but it’s still not much. Very high end maple extract is what I see works the best used during the cure process. I have a couple of those brand names written down somewhere if you are interested.

Thanks again for your help. And being so quick to reply.
I definitely would be interested in checking out the maple extracts.
Can you advise me on the smoking process? I had a progressive incremental temp program in my Fireboard but accidentally deleted it.

 

[newbiesmoker]

Kinda late to the party but I've used high quality maple syrup and maple extract in my bacon. I personally think the extract adds more flavor. The syrup batch seemed to burn the edges when fried.