Maple Cure?

[adventureswiththepig]

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....

[tommix]

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

[vagreys]

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.

[adventureswiththepig]

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

[captain wassname]

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

[poundofslingers]

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.

[BriCan]

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

20th (J) to late?

[tomwal]

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

[poundofslingers]

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

[tomwal]

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

Cheers

Wal

[poundofslingers]

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

[adventureswiththepig]

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.

[salumi512]

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