quote:Originally posted by mneeley490:
I have 3 types of bacon experiments in the smoker right now.
1. Maple--where I've used both maple sugar in the cure, and coated with maple syrup. Getting significant real maple flavor into bacon is harder than you might think. Commercial maple bacon is done thru injecting extracts and chemicals.
maple is like bbq sauce in my opinion.
so i do is that I'll cure with maple sugar, but come smoking time, I'll smoke as low as the WSM will go. the bacon without a maple syrup coat as it makes it way too black and the bacon doesnt take the smoke. This is just for the smoke to take + the cure. Take it out after (2? hours, i can't recall exactly), lightly fork poke it through out and then cover it in warm maple syrup and seal it up in either foil or a container. if you let it rest like that, the bacon will really take the maple syrup flavor.