Buckboard Bacon Question

Boatman

Just salted 2 loins with Hi Mtn Bacon Cure ala the Thirdeye method, and put into the fridge. I would like to add some maple flavoring to the bacon. At what point do I add the flavoring, and would plain old maple syrup work? How much? I have 2 three pound loins curing. Thanks guys, I'll post pictures when done.

EmandM'sDad

I did 3 loins 2 weeks ago. I injected about 2 oz into each loin at the start of the cure and another 1 oz in them right before smoking. It seems like alot but, the meat absorbs it pretty well. I used real grade b dark amber syrup, as we found the maple holds up better. Good luck.

thirdeye

You can add flavoring at two different times, injecting before smoking and glazing the meat toward the end of smoking.

When injecting, I mix a 50:50 solution of maple syrup and warm water, and shoot an ounce or two per pound about halfway through the resting time following the soak out. Shooting it too early may interfere with the equalization, shooting it too late will not allow the syrup/water to migrate throughout the meat.

For the glaze, I paint on a coat of syrup during the last half hour of the cook. Don't get too carried away with the amount as it will become somewhat sticky.