Re today's Market Kitchen: Has anyone worked out whether to add the second batch of maple syrup to the first (which the pork's been sitting in for a couple of days) or whether to ditch the first lot and start again with the second? The recipe's not very clear and I'd like to have a go at making my own bacon! Thanks.

I was equally baffled but upon reading carefully, you DO ditch the first batch as it is now contaminanted with the salt....you then use the remaining 250ml of syrup to finish off the product.

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I'm giving it a try tonight. I love the flavour of maple with pork.

I will not be able to get maple syrup easily, is there anything else could I use? Thanks

Treacle? I had some black treacle cured bacon recently and it was fantastic.

Thanks for the reply, but even Treacle might be difficult to get. I live in Spain. Unless I go shopping to Gibraltar. I will have a look around the shops today but other suggestions are very welcomed.

Has anyone tried the MK bacon recipe yet- GFLForever perhaps? I was thinking of getting some pork loin tomorrow to try but don't want to waste time and money if it's not going to be good.

Viv, I did do the recipe and it was fantastic. Fantastic because *I* made it and it tasted great but, frankly, commercially available maple bacon seems to taste more "maply" to me.

Who knows, that could be because there's artificial ingredients in the store bought stuff or just because it's in the pack for much longer allowing the maple flavours to develop.

Anyway, it was fun, you know exactly what's in it and it tasted great! I recommend it. It was great with pain perdue.

I hope all that wasn't too confusing