Habs has been great on some on on one questions but I figure I would through this out to everyone.
Maple powder vs maple sugar vs maple syrup, which would you use while curing your bacon. Which is better and why.
A pound of powder and a pound of the sugar is about the same cost. Is one more concentrated than the other and how much would you use vs maple syrup .
This would mostly be for bacon and sausage making
Also honey powder vs honey?
I don't have an answer but I am interested in the experts opinions on this one.
I bought a twenty five KG box of BELMONT CURE - HAM & BACON . It has a maple flavor to it already. The instructions say to mix with water but I have been using maple syrup as my liquid base. I also add some brown sugar to it. It comes out more like a paste and adds extra flavor to my bacon.
(https://lh3.googleusercontent.com/-PPqC8oba-OU/TyIQnxY0UFI/AAAAAAAAB4M/lDtf68tVjbE/w833-h552-no/DSC_0015.JPG)
If using maple syrup for cooking check around and see if you can get grade B. Darker usually less costly than grade a. I have purchased maple flavored sugar from The Sausage Maker company before.
I use both Maple powder and Maple Syrup in my bacon recipe
So I guess what I'm seeing is that there may be no difference in maple powder vs maple sugar ?
Quote from: laserdoc on December 16, 2013, 03:28:51 AM
So I guess what I'm seeing is that there may be no difference in maple powder vs maple sugar ?
Maple powder will be more condensed flavor wont need as much as you would maple sugar. I would say the powder is better as I also use it to flavor breakfast sausage
Thanks,
If a recipe calls for 1/4 cup of maple syrup and I use maple powder instead,,,,would I use the same 1/4 cup or less of the powder