Maple bacon



  • Good morning all,

    I used to be able to purchase maple bacon from Costco that had an elevated level of maple flavoring and it was most likely the best bacon I have ever had. You could smell the maple when it cooked and taste it when eating it.

    I have tried maple bacon cure from other sources and it never has the amount of maple flavor that I am trying to achieve. It simply tastes like regular bacon.

    I want to try your Blue Ribbon Maple Bacon Cure but am wondering:

    A) Does it have much maple flavor

    😎 IS there a suggested way of adding additional maple flavoring? I have tried adding maple flavor to the ones I have previously used with little success. The bacon was ok but no maple flavor.


  • Power User

    @wvhunter1965 I can’t answer specifically on the cure but I would think that during the smoking process you could easily apply a maple glaze. I would suggest using a quality pure maple syrup rather than your average syrup for pancakes.


  • Walton's Employee

    @wvhunter1965 Like Joe said adding 100% pure Maple Syrup is the best way to go about that. If you are looking for a strong maple taste then I would suggest adding some if you are using the Blue Ribbon Maple Cure, we have a lot of commercial processors who do this to up the amount of maple. Now, a lot of people say that Maple is really more of a scent than it is a taste and when you “taste” maple you are really smelling it, so maybe adding some maple sugar, along with the already present maple flavor in the cure is an easier way to go!



  • Johnathan already hit the mark that I was going to make about possibly using Maple Sugar (which is Maple Syrup cooked down to just the sugar) to the cure. It will then have longer time to be infused into the meat. Adding Maple to the smoke, I don’t think will make any difference. In fact, I don’t think that smoking this bacon is wise, as you will be covering up the Maple taste/smell that you are looking for.



  • Thanks guy’s! Will take all this into consideration.

    May also add a little maple flavoring to the injection liquid before injecting and see what that produces!

    Will post the results when it is done!


  • Power User

    @wvhunter1965 I would also recommend the real syrup as opposed to the flavoring in your injection. Extract can be overpowering even in small amounts.



  • @Joe-Hell The darker the maple syrup is the stronger the taste


  • Power User

    @ucwp5678 That’s a good point! A darker variety maple would make for a great glaze!



  • @wvhunter1965 McCormick has a maple flavoring that you can buy at Walmart. I add it to my maple Habanero summer sausage and snack sticks and it seems to increase the flavor a good bit. I also add extra brown sugar. Maybe it will give you similar results with your bacon.



  • So i have finally had time to use the Waltons Blue Ribbon Maple Bacon Cure and it is fantastic. I have not yet tried adding additional maple flavor of any sort but just wanted to at least give a thumbs up to Waltons for their cure!

    Will update when I try the maple flavoring!



  • years back I would take bacon lay it flat and sprinkle it with brown sugar and pure maple syrup and bake it. It was great on a BLT…It was a quick fix for catering



  • One item to try that seems to aid in great sweet success, rub true molasses (not blackstrap) to belly prior to applying cure. I recently started using it more around items I would like to sweeten up some. It seems to provide that great sweet flavor that one is typically seeking out. To aid efforts beyond that is adding some cracked black pepper (between molasses and cure) to recipe, makes it seem like Heaven on Earth. Enjoy!!


  • Power User

    @SmokeDaddy I bet the molasses would pair very well with rum for a glaze. I experimented this weekend with a ‘hot toddy’ bacon glaze using whiskey, honey and lemon zest!



  • @Joe-Hell The dark, robust pure maple syrup is from the first of the season. As the season goes on, the tree produces lighter, less flavored maple syrup. At least that is what I read when researching maple tree rendering of syrup.


  • Power User

    @KLee Sweet! (Literally speaking) I’m going to seek out some serious maple syrup based on your suggestion. I’ve seen many in the last couple of years that are aged in whiskey barrels…there is no way that wouldn’t enhance bacon, ham, chops, etc… It’s pretty easy to obtain toasted oak chips, cubes or small used whisky barrels these days for home production.


Log in to reply
 


Recent Posts

  • @pkzipper I’ve got some salmon in the freezer with an eye towards some experiments for sure! When we do that it will either be added to the recipes section of the how-to section, depending on how everything shakes out.

    I live on a pond where I do almost all my fishing and I have never loved the taste of largemouth bass, to be honest so I am almost exclusively catch and release. I do buy a lot of fish from the store though!

    Out of curiosity, I have seen a lot of Instagram posts recently about not holding a largemouth horizontally by its mouth as that normally kills it somehow. Has anyone else seen these? I almost never hold them like that but that’s just habit, I had never heard that it harms, let alone kills, the fish.

    read more
  • @Denny I’ve heard that taking an old dairy cow and finishing it up on grass for the last 6 months makes for a great tasting steak but it requires a more patient cook to get it to be tender. I haven’t had the time/opportunity to test this out myself though.

    Do you have a preference?

    read more
  • D

    Since i keep cooking such good steaks on this grill i might as well share with you guys. I had 1 ribeye seasoned with Walton’s Ultimate Steak & Roast rub. A cast iron pan with (sorry jon) half a stick of butter, a little water, garlic and some mexican seasonings. I did a full chimney of lump charcoal and half a chimney of unlit charcoal as my fuel. The steaks turn out perfect if you do a minute and a half for the first 2 turns then once you flip the steak do 1 minute turn and probe to temp. I like to hit 118 degrees so it finishes out at the 125 i like. 20190918_191501.jpg 20190918_192401.jpg 20190918_193953.jpg 20190918_194526.jpg 20190918_200345.jpg

    read more

Recent Topics


Who's Online [Full List]

19 users active right now (3 members and 16 guests).
johnsbrewhouse, Jonathon, Carmen, ronellcrossley, Joe Hell, Darkfish89, brazitoken

Board Statistics

Our members have made a total of 7.6k posts in 1.4k topics.
We currently have 5.6k members registered.
Please welcome our newest member, Carmen.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

23
Online

5.6k
Users

1.4k
Topics

7.6k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.