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.
Finally tried it
Re: Maple bacon
First and foremost, thanks for all the suggestions from everyone!
So i finally tried adding the maple flavoring to the cure before injecting into the bacon. I added 2 tablespoons for 10 lbs of bellies (nice thick bellies at that) and also brushed a light coat of dark maple syrup on before thermal processing. It may have increased the maple flavor ever so slightly , but it was barely noticeable over just the maple that is in the cure.
I will either try more flavoring or I may melt some of the syrup in a small pan of water, let that cool and then use that water to mix the cure. That should add both maple flavor and sweetness.
wvhunter1965 Adding more maple flavor is something lots of people try but it is difficult to do! Some people will actually say maple is experienced as a scent more than a taste so that MIGHT play into things as well. To people who say that I point to maple candy and no one has ever explained that to my satisfaction!
I do a maple chipotle buckboard bacon and have a decent maple flavor, not like your chewing maple candy though, that to me is way to strong