Has anyone tried using maple flavoring oil. The oil is said to be more intense than extracts. you would have to find a way to dilute the oil to get an even penatration of the bacon or sausage.
Just a thought.
Duane
Doc,
What is flavouring oil? I have never heard of it.
If you are talking about adding it to a brine, you may have some difficulty as the oil should seperate from any water based brine. However, if you use a dry rub cure, it may mix. Furthermore, perhaps you could cure your bacon with whatever method you like for the required time (10 or 14 days some go longer than that) and then for an extra day after you rinse the bacon down, you could slather it in the oil and toss it back in the fridge for flavour. Just a thought.
As far as the sausage goes, since you are mixing ground meat, I would think you could mix in the oil fairly well. Don't know for sure, but it should mix through.
Sounds interesting. Please report back if you try it.
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