On Jul 30, 3:20 am, "jmcquown" > wrote:
> Christine Dabney wrote:
> > Hello all,
>
> > I am homecuring some bacon.
> > I just got pink salt fromwww.sausagemaker.com, to make a dry cure and
> > I made the basic dry cure from Charcuterie, by Michael Ruhlman.
>
> > To that cure, to make my own bacon, I can add either brown sugar, or
> > maple syrup. This is for a sweeter bacon. If I want a more savory
> > bacon, I add garlic, peppercorns and bay leaves. Right now,I am
> > going with the sweeter bacon. I will also smoke this after it has
> > cured for about a week or a bit more.
>
> > I am trying to decide between the maple syrup, or brown sugar now. I
> > have both on hand. Being the indecisive person that I can be
> > sometime, I am having a hard time deciding. I am trying to remember
> > if I have had bacon with either a brown sugar or maple cure.
>
> > Any preferences amongst all of you?
>
> > I will try them all at some point, but right now I only have one slab
> > of pork belly and this is my first attempt at curing bacon.
>
> > Christine
>
> Since you've already decided on a sweet bacon my opinion doesn't count for
> much I can tell you I really dislike maple cured bacon. I don't even
> like maple syrup from pancakes or waffles to get on savoury bacon.
> Something about the taste of bacon and maple just skeeves me.
>
> Jill

I'll just say "me too". I've eaten maple cured bacon and didn't like
it for the same reasons Jill gave, but I do like the sweeter bacons so
I vote for brown sugar.