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Offline 300saum

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Maple Sugar Cure
« on: May 22, 2016, 12:24:56 pm »
Has anyone made there own maple sugar cure?

Any help would be appreciated.

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Offline manfromplaid

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Re: Maple Sugar Cure
« Reply #1 on: May 22, 2016, 12:36:08 pm »
there is a maple sugar cure that tenpoint 5 posted for making bacon.
2 oz kosher salt
2 tsp cure#1(pink salt)
1/4 cup maple sugar or brown sugar ( I use maple sugar)
1\4 cup maple syrup
combine dry and mix then add syrup
this is enough to do a 5lb belly

Offline Gafala

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Re: Maple Sugar Cure
« Reply #2 on: May 22, 2016, 03:07:12 pm »
This is what I used the last time I made bacon. It came out great.

Maple Cured Bacon
3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.)
1 tsp. (5 ml) onion granules or onion powder
1 tsp. (5 ml) garlic granules or garlic powder
1 tsp. (5 ml) white pepper or Crack Pepper
maple syrup (optional) 1 to 3 Tbsp.
imitation maple flavor (optional) 1/2 to 1 tsp.
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
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Offline Habanero Smoker

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Re: Maple Sugar Cure
« Reply #3 on: May 23, 2016, 03:13:45 am »
If you want to make your Maple Sugar Cure from scratch; the basic formula for making a premix cure that can used by itself as a curing agent is 2 parts salt, 1 part sugar plus 10% of their combined weight of cure #1. No additional salt or sugar is needed, though other herbs and spices can be used as flavor.

If you take a look at the Basic Dry Cure Recipe that gives you a recipe for the formula. Depending on what type of Maple sugar you are using; powdered or granulate; the density (volume measurement) may be different; so you should use weight instead of volume to measure how much cure you need to apply to the meat. Also if you use any salt other than pickling/canning salt (table salt grain size), that will also change the density. I always use ingredients with similar grain size so they are less likely to separate. You may want to add a mixture of brown sugar and maple sugar. I find the brown sugar boosts the taste of the maple. Also I would make small batches of this cure. Make only what you need for the moment. If not the maple sugar and brown sugar (if added) will harden over time.
« Last Edit: May 23, 2016, 03:16:41 am by Habanero Smoker »


Offline 300saum

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Re: Maple Sugar Cure
« Reply #4 on: May 26, 2016, 10:20:32 am »
Thanks for the info!

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