Dave Smith wrote:

> You might be able to use syrup after the bacon is cured, but I don't think
> it would be a good thing for curing. Salt and sugar are used to cure meat
> because they draw fluids out of the flesh. Since syrup already has a lot of
> water it in, you can't count on it to remove enough moisture.

Sorry Dave, but that's incorrect. If you substitute honey or maple
syrup for the sugar pound for pound, you'll end up with the same final
weight in the finished product. A one week curing period will result
in about 10% moisture loss. Translation: the moisture loss is
the same.

Note also that she's not just using salt, she's using pink salt,
which is a nitrite cure which enhances the preservation effect.
Her bacon will last perfectly well about a month, wrapped and
refrigerated.

Reference: "Great Sausage Recipes and Meat Curing" by Rytek
Kutas.

--
Reg