Author Topic: Maple Extract - anyone ever use it?  (Read 3194 times)

foodeefish

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Maple Extract - anyone ever use it?
« 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

DivotMaker

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Re: Maple Extract - anyone ever use it?
« Reply #1 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! ;)
Tony from NW Arkansas
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NDKoze

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Re: Maple Extract - anyone ever use it?
« Reply #2 on: November 24, 2014, 11:19:51 PM »
I use Maple Syrup in mine. Here is a batch that I sliced/packed tonight.
Gregg - Fargo, ND
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Pork Belly

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Re: Maple Extract - anyone ever use it?
« Reply #3 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.
Brian - Michigan-NRA Life Member
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DivotMaker

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Re: Maple Extract - anyone ever use it?
« Reply #4 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.
Tony from NW Arkansas
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es1025

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Re: Maple Extract - anyone ever use it?
« Reply #5 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.
Ed from Northern NJ
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