Maple bacon (10.5 recipe) cure question

[PrairieSailor]

Howdy,

I've used the Maple Bacon recipe from 10.5 a number of times, and just bought another 16lbs of belly.  Unfortunately I don't have any Cure #1 at home and not easy to get quickly here.  I DO have lots of MTQ, and wonder what changes I would need to make.  Would I just reduce the Kosher salt amount? 

[SiFumar]

Normally I would use 1 Tbs TQ + 1 Tbs sugar(I use brown) per pound of meat.  TQ has salt / sugar / cure in it. But I like the added sugar.  I have not used with maple syrup.  Someone with more experience will be along to help you I'm sure with any adjustments for the syrup.  I don't often make maple bacon anymore.

[Habanero Smoker]

I generally do what SiFumar does, but I'm lighter on the sugar. I generally will add 1 teaspoon per pound.

The adjustment you need to make is to eliminate the salt and sugar from the recipe. Use the guideline posted by either SiFumar or myself (just a matter of how sweet you want the bacon). Once you have your dry ingredients mixed together, add some maple syrup.

If you use SiFumar's recipe, your dry ingredients will be about the same volume, so you could use the same amount of syrup.