Just finished some pork bellie bacon using B&P Maple cure and some Maple syrup. The bacon tasted
great but has very little Maple flavor. I used MallardWacker curing temperature and times guide. It states
To soak the the bellies for two hours after curing. My question is will I get more flavor with a shorter
soak or Do others just rinse?
His guide did say he only used loins and that might make a difference.
I haven't read that recipe for some time. I've quickly reviewed it and his recipe is for loins and butt cuts. Cuts of meat can make a difference (especially with the content of fat), as do the cures and cure blends that you use to cure with. For pork bellies I have never soaked. After removing them from the cure, I will slice a piece off and pan fry to test for saltiness. So far I have not found a need to soak. I follow a recipe similar to this one Maple Cured Bacon (http://www.susanminor.org/forums/showthread.php?542-Maple-Cured-Bacon). Use that recipe and you may achieve better results. I believe the best way to get a good maple flavor in the bacon is the wet cure method, and inject prior to placing the bacon in the brine.
i used a half cup of 100% maple syrup along with the cure for seven days in fridge. turned over every other day. Rinsed well several times and also soaked for about an hour+. Smoked with Apple for 1 1/2 hours to a temp of 150F over 3+hours.
Had plenty of maple flavor