On Mon, 13 May 2013 07:19:20 -0400, Jim Elbrecht >
wrote:

>merryb > wrote:
>
>-snip-
>>
>>sf mentioned maple flavored- don't use that nasty stuff for beans.
>>Just smoked is what you would for this...
>
>
>I agree that I wouldn't use 'maple *flavored*' --- But if you see some
>'Maple smoked'- [or 'hickory smoked'] - that would be worth the extra
>cost.
>
>Both are *old*, not new, 'flavors'.
>
>When I did my own it was a cure with salt, sugar and saltpeter. The
>smoke was usually maple- but sometimes hickory. It tasted nothing
>like the maple syrup injected stuff that is available in most
>groceries.
>
>Jim

I was thinking of the bacon that is painted with maple syrup - that
would not be the thing for green beans. Bacon smoked with maple wood
is good.
Janet US