Recipe recommendations for maple cured bacon

[Kyleblun]

I want to make maple syrup cured bacon which will be smoked with apple wood.

Any tried and tested recipes would be greatly appreciated.

 

[smokerjim]

Personally i would just add syrup when your ready to eat your smoked bacon, I've tried adding maple syrup while curing and for me the maple flavor really didn't shine through. But maybe if you inject it which I didn't do it might work better. Again this was my experience, I'm sure other people here may have had better luck.

 

[SmokinEdge]

Personally i would just add syrup when your ready to eat your smoked bacon, I've tried adding maple syrup while curing and for me the maple flavor really didn't shine through. But maybe if you inject it which I didn't do it might work better. Again this was my experience, I'm sure other people here may have had better luck.

I agree with you Jim.
I have a pork producing buddy that has had me on a quest to make maple bacon like store bought. I’ve used dark amber 100% pure maple syrup, maple sugar, maple extract (gave a chemical taste) we have dry rubbed, brined, injected. In the end it’s just sweet no or very little maple flavor.

 

[Kyleblun]

Thanks for the replies. OK, I will not attempt to do the maple cure. Any other apple smoked recipes you can recommend?

 

[SmokinEdge]

To the weight of the belly:
1.5% salt
0.25% cure #1
1.0% sugar.
dry rub and cure 10 days to 2 weeks
apple is all I use to smoke bacon and hams.

 

[Kyleblun]

To the weight of the belly:
1.5% salt
0.25% cure #1
1.0% sugar.
dry rub and cure 10 days to 2 weeks
apple is all I use to smoke bacon and hams.

Thanks. I will use this.

I have seen a lot of recipes online with added aromatics and other spices, but I am getting the sense these additions are not necessary or worth it. What is your opinion?

 

[sawhorseray]

I agree with the others, been chasing a maple flavor for the bacon I make for over 20 years, never quite get what I'm looking for, but close! I've used Mapeline a couple of times, kicks it up about a half a notch.

Last time I believe I used half the bottle in the cure. I'm going to smoke up another belly in a week or so, this time I'll use the whole thing, can't hurt. RAY

(23) Maple-Honey, again, but a little different. | Smoking Meat Forums - The Best Barbecue Discussion Forum On Earth!

 

[smokerjim]

The only spice I ever added was black pepper and I just add that before I smoke my bacon I'm sure you could do that with whatever spice ya like.

 

[SmokinEdge]

Thanks. I will use this.

I have seen a lot of recipes online with added aromatics and other spices, but I am getting the sense these additions are not necessary or worth it. What is your opinion?

This is the great thing of making your own bacon, coming up with the flavor profiles that you enjoy. I sometimes add garlic powder and or black pepper or red Chile powder.
The salt and the cure #1 is what cures the meat, sugar is there to balance the salt flavor and provides no curing properties. Add whatever flavors you like. Mostly I have found that just using the recipe I posted is good enough with a little smoke, of course.