Maple Cure?

Air dried cured meat and salami recipes

Maple Cure?

Postby adventureswiththepig » Tue Mar 20, 2012 11:51 am

Does anyone have a recipe for a maple cure bacon? I was just going to make a basic dry cure and pour some maple syrup over but wondered if anyone had any better ideas....
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Postby tommix » Tue Mar 20, 2012 12:50 pm

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Postby vagreys » Tue Mar 20, 2012 4:33 pm

I've had it done with maple syrup and I've also had BriCan's dry-cured maple bacon, and I much prefer BriCan's. It is also much simpler.
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Postby adventureswiththepig » Thu Mar 22, 2012 2:10 pm

Thanks for the advice. However, I do have maple syrup and I don't have maple sugar. how did you do yours with syrup?
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Postby captain wassname » Thu Mar 22, 2012 4:22 pm

You might try to inject the maple syrup after you have rubbed the cure and salt.You would need to make sure that the needle in your injector would deliver a syrup.I have done this once but cant remember the exact method.
If your going to rub the syrup in a bit of oil on the fingers might help.

Jim
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Re: Maple Cure?

Postby poundofslingers » Thu Mar 22, 2012 7:22 pm

I had a go at maple cured bacon when I was in the meat trade a few years ago now. I marinaded dry cured backs in maple syrup in a sealed vac bag (outside chamber) but it was not a great success, not a lot of flavour. So tried same method but used 1 tbsp. black treacle and Irish stout or sweet cider. Sold like ripe cherries. Best bacon buttie I've tasted.
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Postby BriCan » Thu Mar 22, 2012 7:34 pm

adventureswiththepig wrote:Thanks for the advice. However, I don't have maple sugar

20th (J) to late?
But what do I know
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Re: Maple Cure?

Postby tomwal » Fri Mar 23, 2012 12:52 pm

poundofslingers wrote:I had a go at maple cured bacon when I was in the meat trade a few years ago now. I marinaded dry cured backs in maple syrup in a sealed vac bag (outside chamber) but it was not a great success, not a lot of flavour. So tried same method but used 1 tbsp. black treacle and Irish stout or sweet cider. Sold like ripe cherries. Best bacon buttie I've tasted.


Hi do you have the recipe.

Thanks

Wal
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Re: Maple Cure?

Postby poundofslingers » Fri Mar 23, 2012 4:41 pm

Hi Wal, The bacon was cured with a trade product called "Quickcure". If you can get a local butcher to sell you a bag (4.5kg) the recipe should be on the bag. It can be used as a brine or mixed with salt for dry curing. Using a piece of dry cured bacon up to 5lb weight it was placed in a vac bag with up to half a can of black treacle and a can of stout or sweet cider, I used Murphys or Woodpecker, and sealed to leave a bit of air in the bag so that the treacle can mix with the beer. Refrigerate and turn daily so that all sides take in the marinade. After 6 or 7 days the bacon will have turned a dark colour but the longer it is left the better the taste. After removing from bag it will need to be hung to dry for a few days. Then slice and enjoy. If using a smaller piece of bacon reduce treacle and quaff half of the can of beer.
Cheers
Mike
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Postby tomwal » Sun Mar 25, 2012 8:02 am

Thanks Mike, I am going to give this a go next week.

Cheers

Wal :)
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Postby poundofslingers » Sun Mar 25, 2012 9:18 am

Hi Wal, Just read my post and I should clarify that the recipe on the Quickcure bag is for curing the meat, in brine or dry cure ie whole bag in 5 gallons of water or if I remember correctly, 6.5 lbs in 20lbs of salt for a dry cure used at a ratio of 1lb of cure to 25lb of meat.
I found it best to use rindless backs as it sliced easier on a machine.
Of the two products I prefered the cider version as it was a little sweeter.
Hope all goes well for you.
Mike
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Postby adventureswiththepig » Wed Apr 18, 2012 11:30 am

Just found maple sugar in my local health food shop...Its £7:20 a bag though!
Going to try with syrup and maybe try with maple sugar later.....maybe after robbing a bank.
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Postby salumi512 » Wed Apr 18, 2012 1:49 pm

Can't you just boil pure maple syrup down to make maple sugar?
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