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Recipes => Bacon! => Topic started by: foodeefish on November 24, 2014, 08:43:42 PM

Title: Maple Extract - anyone ever use it?
Post by: foodeefish on November 24, 2014, 08:43:42 PM

I want to get a great Maple flavor in my Buckboard Bacon. Has anyone ever tried Maple Extract or Maple Flavoring in their brine? :-\

Thnx

Title: Re: Maple Extract - anyone ever use it?
Post by: DivotMaker on November 24, 2014, 11:00:51 PM

Oooh...never even thought of that!  What a great idea!  Bet you'll get some feedback on this one! ;)

Title: Re: Maple Extract - anyone ever use it?
Post by: NDKoze on November 24, 2014, 11:19:51 PM

I use Maple Syrup in mine. Here is a batch that I sliced/packed tonight.

Title: Re: Maple Extract - anyone ever use it?
Post by: Pork Belly on November 25, 2014, 01:43:17 AM

I wouldn't mess with it. Pure Maple Syrup is not overly expensive and is available everywhere. I use 1/4 Cup (plus 1/4 cup brown sugar) per one whole side of pork belly. At that ratio a Pint of syrup will last for 40 to 50 pounds of bacon.

Using extract; I don't know how you would calculate amounts, without risking a lot of meat.

Title: Re: Maple Extract - anyone ever use it?
Post by: DivotMaker on November 25, 2014, 08:31:01 PM

That's a great point, Brian.  Seems like the ratio of that incredibly strong concentrate would be hard to calculate.

Title: Re: Maple Extract - anyone ever use it?
Post by: es1025 on November 27, 2014, 08:33:53 AM

I have used maple extract in my canadian bacon. Gave the maple flavor.  You don't have to use that much.