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Curing Bacon - Maple Syrup?

I am finally getting my pork bellies after a long search.  I am planning on doing the Charcuterie recipe for a maple flavored bacon.  Do you think it matters if I use just regular maple syrup or should I splurge for the expensive "pure maple syrup"?  Thanks.

A northern Colorado Egghead since 2012!

XL and a Small BGE.


  • BigWaderBigWader Posts: 670

    Not sure I understand the difference you mean.

    Maple Syrup is Maple Syrup and is classified by colour and grades (A, B, Light, Amber, Dark). 

    The other stuff "table syrup" is refined sugar/HFCS with added flavours and some gum to make it sticky.

    I wouldn't go to the trouble of making bacon without the pure stuff - but for flavor and sweetness I'm sure that table syrup would give you a nice result.

    Toronto, Canada

    Large BGE, Small BGE


  • Richard FlRichard Fl Posts: 8,248
    I would use amber maple syrup.  Also when I place of BGE to cook I like to use maple sugar and black pepper as a crust.  Have a Canadian friend who sent some maple sugar a few years back and I hoard it for bacon.
  • I used the organic stuff from Canada (bought at Acme though), also added some brown sugar. Came out great.
  • Trader Joe's also has maple sugar
  • Yeah, regular aunt jemima type syrups are more of a maple syrup flavored "product"  For bacon I'd splurge for the real stuff.
    Pentwater, MI
  • Pure maple all the way. I add a little bourbon too. If you are going to take the time to do it, you may as well use the best ingredients possible.
  • QDudeQDude Posts: 667
    I will buy some real maple syrup then! Appreciate everyone's advice.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • I bought some maple syrup powder. A little goes a long way. cant tell the difference 
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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