Bacon soak

[Time for BS]

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.

[Habanero Smoker]

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. 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.

[Rich_91360]

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