WiseAcre Gardens

north of the adirondacks – wildflowers & perennials that survive winters colder than my wife's feet

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Posted by WiseAcre on Jan 10th, 2017

Why I Made Maple Sugar

Jan 10
maple sugar

Bacon Makin’ Sweetness

We got a homemade bacon kit for Xmas. It included 2 oz of maple sugar with the approximately 1/4 cup of salt, a zip lock bag and a pop-up thermometer set at 150 F.

The resulting bacon isn’t the same as the industrial supermarket stuff and the difference was a bit off-putting at first taste. A second taste and I’ll never go back to factory bacon. I imagine the difference to be somewhat like caviar compared to salty fish flavored tapioca. I can’t be certain though since I’ve never had either.

Back to maple curing kits for pork belly bacon
They’re expensive
$20 and up for a couple oz of salt and sugar is more than I’m willing to pay. So what to do? Make my own maple sugar. I now have enough maple sugar to cure 8 half bellies (5 pound each).

Special offer:
Getting you hooked on homemade maple cured bacon
Message me privately on G+ and I’ll send you enough maple sugar to cure a batch of bacon.

2 Responses

  1. Ratty Says:

    When I was a kid in Tennessee we used to get bacon made at a butcher shop. It was the best I ever had by far. I’ve never thought other bacon was any good since then.

  2. Kathy from Cold Climate Gardening Says:

    Couldn’t find a contact form, so using this comment box just to say hi, hope you are well. I re-found your blog searching for swamp milkweed. Your image looked the closest to mine–very bright, almost magenta.