• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Tips on Maple Extract?

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,503
584
Joined Jun 23, 2011
I've been trying to get a good, noticeable maple flavor in my bacon for years. Tried using maple syrup or sugar in both liquid and dry brining. No noticeable increase in maple flavor, and the syrup version just made it burn easier in the pan.
So today I got some maple extract from Amazon in the mail. The only question is, how much do I use, or how much is too much? I've been reading old threads here, and I'm still not certain about quantities. Don't want to waste it, as it isn't cheap.
I usually cut a 9+ lb belly into halves. Used to wet-brine with Pop's recipe exclusively, but now I'm more into the dry brining. (Takes less fridge space.)
So for anyone who is practiced in the art of adding maple extract, about how much would you add to a chunk 4.5 lb. chunk of belly?
 

sawhorseray

Master of the Pit
SMF Premier Member
1,298
1,105
Joined Oct 17, 2014
I make a maple-honey bacon that has a flavor that comes thru, you can check it out here and see what you think.


The sugars in the bacon will make it blacken easier when cooking. I've learned to avoid that by frying my bacon at a much lower temp than usual. Takes me a good twenty minutes to get it done, I slice my bacon pretty darned thick too, eight slices usually weigh in at 14.5 ounces to a pound. I also cook my bacon in a 400º oven occasionally, place it on a wire rack with a pan underneath, 16-18 minutes, doesn't curl up. RAY
 
Last edited:

Polka

Meat Mopper
157
71
Joined Oct 24, 2017
Do you use Maple to smoke with? Would that not go a long ways toward your goal?
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,260
2,868
Joined Nov 12, 2010
Check with Kevin.... I think he has used them all and prefers Watkins products... It's been awhile since we talked about this so.......... and I think it was the imitation flavor that performed the best in bacon..

1579870678105.png
 

kit s

Smoking Fanatic
608
243
Joined Sep 2, 2017
I've been trying to get a good, noticeable maple flavor in my bacon for years. Tried using maple syrup or sugar in both liquid and dry brining. No noticeable increase in maple flavor, and the syrup version just made it burn easier in the pan.
So today I got some maple extract from Amazon in the mail. The only question is, how much do I use, or how much is too much? I've been reading old threads here, and I'm still not certain about quantities. Don't want to waste it, as it isn't cheap.
I usually cut a 9+ lb belly into halves. Used to wet-brine with Pop's recipe exclusively, but now I'm more into the dry brining. (Takes less fridge space.)
So for anyone who is practiced in the art of adding maple extract, about how much would you add to a chunk 4.5 lb. chunk of belly?
Never tried maple extract, but have used mapliene which is similar I would imagine. I used 10 parts of mapliene to 100 parts water (don't have to do much). Brushed on raw slab (meat areas ) and repeated every few hours until it was saturated, let sit for a day, patted dry and then put on my regular dry rub cure. Cured for 14 days and smoked. May increase mapleiene ratio to 15 to 100.
 

Polka

Meat Mopper
157
71
Joined Oct 24, 2017
Redneck5236 -- about how much do you use per pound / kilo, etc??
 

mneeley490

Master of the Pit
OTBS Member
SMF Premier Member
2,503
584
Joined Jun 23, 2011
I was trying to keep away from imitation flavors, so this is what I have.
1580080159697.png


Mapleine is what my mother used to add to Karo syrup to make it taste like maple. I'm sure because it was cheaper at the time. She was all about cheap. You know, why spend $1 on orange juice when you can get a can of off-brand orange drink for 45 cents? I remember that I didn't care much for Mapleine. And I'd like to keep the flavor in the bacon as clean as possible. That's why I've been trying real maple syrup and sugar up til now.

My last batch, I used some bourbon barrel-aged, pure maple syrup and made a paste with the dry ingredients. Still not much maple flavor coming thru.
 
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.