Quote:
Originally Posted by Fire Me Boy!
Just wanted to add, you really don't want to mess with your cure too much on the salt side. It's important for the curing process. Once it's cured, you can pull some salt with the soak, like I mentioned.
Also curious: Why did you use maple extract and refined sugar vs. maple syrup?
I love the process of making bacon. I've done a whole bunch over the past several years and am still tweaking my cures. My last bacon - which I double cold smoked and aged - was far and away my best bacon.
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I used the brown unrefined sugar actually. I was trying to recreate a recipe my Grandfather used as best my Mother remembers it from the farm. For some reason Maple syrup was rare so Grandad used Karo syrup and maple extract to make his pancake syrup and cure bacon. As a little kid I always remember the breakfast at my Grandmothers and the bacon was a big part of the memory. Well I decided I really didnt want to use corn syrup so I used raw sugar with the maple extract. I had also read in a bacon forum using raw sugar and maple extract.
The flavor isnt the problem but the saltiness to me is. All together the recipe called for 1/3 cup salt I used Kosher a teaspoon #1 pink cure salt per 5Lbs Since I was doing about 9 lds I added 1/2 teaspoon pink salt. I am thinking Moms memory of regular salt was off.