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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....

Here is some info
http://forum.sausagemaking.org/viewtopi ... aple+bacon

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.

Thanks for the advice. However, I do have maple syrup and I don't have maple sugar. how did you do yours with syrup?

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

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.

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

20th (J) to late?

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

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

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

Cheers

Wal

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

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.

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