Adding to Bacon Cure Mixes

[Helen]

Is there a ratio that I can work on when adding Treacle or Maple syrup to Francos Dry smoke cure? I dare say its down to personal taste but I could do with a starting point!

Helen

[Jonty]

Hi Helen,

You're right, it's really a personal taste thing, if you look through Aris's comments in the link below - this might point you in the right direction to start with.

http://forum.sausagemaking.org/viewtopic.php?t=448

Cheers

[Oddley]

Helen There there is already sugar in the mix so you have to be careful how much more you add.

The reason being if too much is added then when you fry the bacon the sugar will burn giving a bitter taste.

[Helen]

Thanks to you both
I've got a piece 1.5kg weight so I'll add 1 tbs & see how that turns out!
Helen

[Bad Flynch]

Helen There there is already sugar in the mix so you have to be careful how much more you add.

The reason being if too much is added then when you fry the bacon the sugar will burn giving a bitter taste.

You bet it will. I have made the Honey Bacon in Rytek Kutas' book and it requires careful cooking or it will caramelize.

[aris]

I've tried maple syrup on bacon - it made no difference to the flavour.

With the black treacle, take a tablespoon of it in a bowl, then add a teaspoon of boiling water and mix well - this will make it much easier to work the treacle into the bacon (rub it in well by hand). You can't really put too much, as you will be washing the excess off at the end of the curing process.