Questions: Curing ingredients

Discussion in 'Bacon' started by kingt36, Apr 5, 2014.

  1. kingt36

    kingt36 Meat Mopper

    Good Morning,

    I'm planning to get some more bacon going and wanted to venture out a little. I've been searching the forum but haven't really found the answers I was looking for. 

    I want to add molasses to some belly during the curing process. Can I add molasses to Pop's brine, and if so, at what stage? Or, should I use a dry curing process if I want to add molasse, maple or honey?

    Also, how much of it would you use? Is it possible to overdo it with any of those items?
  2. dandl93

    dandl93 Smoking Fanatic

    I have read on here so many articiles on Bacon but I think Dingo covered this on his bacon and CB thread check there while you are waiting for the experts to answer back to you

  3. woodcutter

    woodcutter Master of the Pit OTBS Member

    I sometimes add 1 Tbs of molasses to Pop's brine when I mix it all together. I reduce the sugar a little to compensate for sweetness. It adds a savory taste. Too much is not a good thing so start with a Tbs. I have not used Maple or honey so I'm no help there. Reducing the sugar and adding the the molasses helps reduce burning a little as sugar burns quickly in the frying pan.
  4. oldcanalsmoke

    oldcanalsmoke Fire Starter

    I also read that extract is the way to go to get that maple "flavor". Do not really know, as I am new myself.

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