Does anyone use Maple Powder or Honey powder in their rubs? Just curious if you think it makes a difference in taste and cost.
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I use maple sugar in bacon curing all the time, have not tried it in any other rubs or seasonings. Should be good on pork.
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I use maple sugar for both beef jerky and curing bacon. Using it in other rubs sounds like a good idea.
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I have just recently used honey powder in a rib rib instead of brown sugar. Seemed to work well. Didn’t use a lot so didn’t notice a lot of honey flavor. Gonna keep experimenting with it. Seems like a good idea.
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If I add any kind of sugar to a rub for use on meat cooked at higher temps (as opposed to things like bacon or jerky), my opinion is the sugar is present less for adding a distinctive flavor and more to encourage browning and to be a carrier for the spices. Once a sugar browns, the delicate flavor is largely lost. Even if a slight sweetness remains, it's mainly that -- just sweet.
I've tried brown sugar vs table sugar in otherwise the same rub. I could taste the difference up front, but IMO there wasn't a big difference in the flavor profile when the meat was done.
What I didn't like about the brown sugar version was it caked up a lot easier than the white sugar version. Caking also been my experience using dehydrated honey and maple sugar.
If I want honey or maple syrup to add a distinct flavor, I will include those ingredients in a glaze to be added at the end of the cook. Or in a sauce served at the table. That's where I think honey and maple syrup will shine at their best.
But I'm certain YMMV (your mileage may vary) on this.Last edited by IowaGirl; July 29, 2019, 07:26 AM.
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