Apple flavored bacon

[Hopeful]

I have 2 bellies that weigh about 11-12 pounds each that I cut in half.  I followed 10.5's recipe for the maple flavored bacon and then I used the same recipe again but instead of using maple syrup I used a 12 oz can of undiluted 100% apple juice concentrate.  The maple mixture had the consistency of thick wall paper paste but the apple mixture was thinner because of the concentrate and I had a couple of extra ounces.  My question is will the apple mixture work or has it been to diluted for the bacon to cure?  Any input would be appreciated.

Hopeful

[Tenpoint5]

My guess is that It should be fine. It does sound interesting keep us posted as to the results.

[Habanero Smoker]

Generally apple flavored bacon is just bacon that is smoked with apple wood. I'm glad you used apple juice concentrate instead of regular apple juice. I don't believe plain apple juice in a small amount would work with that recipe. Let us know how it turns out.

It should be alright, but I would have used the same amount of apple concentrate that I would have used if it had been maple syrup. Using too much liquid in a recipe made to use a dry cure does dilute the dry cure. The amount you use is not that much over, but it may take longer to fully cure. Check for firmness to see if it need further time.

[Hopeful]

Thanks 10.5 & Habs, I will post the results.

Hopeful

[HCT]

10 Point and Hopeful, thanks for some new ideas on bacon. I'm running low and have 25lbs of belly in the freezer. I'm going to do both recipes.

[Tenpoint5]

HCT If your looking for Maple Powder I got mine from www.targil.com. It wasn't very expensive at all. If you go to the web site you have to go into the online store to find the different spices that they have. I called my order in and it was here in 5 days with a weekend in there.

[HCT]

Thanks 10, it's good I came back to read your post, I have maple sugar not powder. Would have been a sad camper when going to make this bacon. ;)

[Habanero Smoker]

Maple powder and maple sugar (granules) are interchangeable. It doesn't matter which one you use. The only difference in measuring is that with the powder you pack it like you would brown sugar.

I have both, because some times the place I purchase from may run out of one or the other, but reading the directions on either package indicates they measure the same.

[HCT]

thanks Habs, was gonna ask that question just now.

[beefmann]

sounds like something to try apple  ham

[Hopeful]

It has been two weeks and the apple flavored bacon has not firmed up like the maple flavored bacon did but it is still firm.  Should I go ahead and smoke it?  Thanks

hopeful

[Habanero Smoker]

It has been two weeks and the apple flavored bacon has not firmed up like the maple flavored bacon did but it is still firm.  Should I go ahead and smoke it?  Thanks

hopeful

In these days with refrigeration, you don't have to be overly concerned if it is not fully cured. As long as you properly handled the bacon, prior, during and after the smoke/cook you will be alright. You may be lacking is some flavor; if it isn't not fully cured. Also if you have cut your bacon from the same slab, not all pieces will have have the same firmness; when fully cured. I find the thicker pieces will firm up,  but not get as firm as the thinner pieces.

[Tenpoint5]

I agree with Habs you should be OK to Let the smoke fly.

[Smoking Duck]

If Habs says it, you can take it to the bank.........unless its AIG, Citi, etc  >:( ;D

[Hopeful]

Sorry it has taken me so long to get back with the results.  The apple bacon turned out just fine.  It is not quite as salty as the maple flavored.  I have to keep a close eye on it when frying because it will burn easily.  I don't seem to have that problem with the maple flavored.  I am now going to try a belly with just a brown sugar cure and see what happens.  No more store bought bacon.  Thanks for all the help from the great people on this board.

Hopeful