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?
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?