Fri 3 May 2019
MAPLE SYRUP MARINADE GETS SMOKY
Posted by recipe_blogRead other related stories: Cold Smoke Generator , Handheld food smoking , Marinade
[3] Comments

Smoke trapped in the bottle infusing the Smoked Maple Syrup Marinade
Try our Smoky Maple Syrup Marinade and Glaze Click To Tweet
A point that I regularly try to drive home is that when it comes to smoking foods and ingredients, it doesn’t have to be the traditional items thought of. A great example of this is our Dijon Maple Marinade recipe that is especially good with pork.
When you don’t want to smoke the actual protein, think about smoking another ingredient that will be married to the pork. For me, that was the maple syrup I use in my marinade recipe. I’ll review for you the cold smoking technique for this and then provide my recipe for this great marinade that can be used on fish, chicken, turkey, pork, and goat.
Maple Syrup Marinade- The Simple Cold Smoke Method
I’m sure you’ve read or seen some type of information for cold smoking cocktails, cheese, salt, and spices. This technique is easiest when you use one of the many types of handheld food smokers on the market today.
For my method of smoking maple syrup, I’ve selected the Gourmia® Mini Smoker which works best with a very clean, dust-free micro wood chip to produce the smoke for infusion. This is easily available from SmokinLicious®, offering a variety of sizing to fit your need in 8 hardwood species. I’ll be using the Minuto® Wood Chip Size #8 for this smoking infusion.
I’ve found the easiest method of smoking and maintaining the maple syrup, is to use a glass container like a wine bottle. Just be sure that the container is completely clean and dry.
I place about one cup of maple syrup in the glass bottle. Taking the tubing of the Gourmia® Mini Smoker, I place the end in the glass bottle. Taking just a finger size pinch or two of the wood chips, I place in the handheld food smoker’s chip bowl and then ignite the wood chips with a lighter while turning the unit’s fan on. Once the smoke is generated, I turn the unit’s van off and allow the bottle to fill with smoke. Save a cork as you can use it to plug the bottle allowing for maximum infusion of the smoke. Be sure to rotate the bottle to allow for the smoke to travel completely within the maple syrup.
Maple Syrup Marinade- The Smoked Recipe
Once the maple syrup has been smoked, it’s time to collect the other ingredients and make our marinade. Using equal parts smoked NYS maple syrup Grade A and Dijon mustard, I add 3 tablespoons of lime juice and fresh ground pepper and whisk until just combined. Taking a storage bag, I place a 4 lb. boneless pork roast inside, then pour in my Smoked Maple Syrup-Dijon Marinade. Sealing the bag, I place the bag in the refrigerator for a least 4 hours though I prefer to marinate overnight.
Preheat the oven to 325° F. Place the marinated roast in a roasting pan with rack. This will take about 75 minutes to reach 145° F internal temperature. About halfway through the cooking process, I rotate the cooking pan and spoon some of the pan juices back over the roast. That will give it a beautiful bronze finish. Remove from the oven and cut into ½” slices. The Aroma-taste of pure maple joy with a smoky kick!
Bringing you great recipes for all types of food ingredients to grill, ember cook, hot smoke, and cold smoke. We welcome your suggestions on foods you want to see smoked or charred so leave us a comment. Don’t forget to subscribe for more great recipes, techniques, tips, and the science behind the fire, smoke, and flavor.
Purchase products:
Wood Chips- Minuto®

For more reading related to Smoked maple syrup
Additional reading:
-IT’S FUN, EASY & DELICIOUS- SMOKED MAPLE SYRUP!
-TRY SMOKED HAM ON THE GAS GRILL-EASY METHOD
EVERYTHING YOU NEED TO KNOW ABOUT MARINATING
-OH, HOW TASTY IT IS!- SMOKED STRAWBERRY MARINADE
-BBQ SHRIMP WITH A LITTLE SMOKE ADDED!

Dr. Smoke- try this simple technique and make NOT JUST ANY MAPLE SYRUP- but Smoked Maple Syrup Marinade!!
June 16th, 2021 at 1:22 am
My Mom and I decided to make some chicken and dumplings. Your recipe stuck out to us as we were surfing the web. We followed your instructions exactly. The outcome was DELICIOUS! I had a newly purchased box of Bisquick flour which helps, I think. In addition, we grow fresh herbs and used our garden parsley!I really enjoyed going through your blog and I am looking forward to trying more of your recipes. I’ve been gluten free for health reasons for over 7 years. It has made a huge difference in my life. I had lots of hip pain and bloating and YUCK… A few months after I started really working at it (when I was done crying about pizza crust) I felt an amazing difference.
June 25th, 2021 at 10:21 am
Love this soup. I use half the flour and it turned out perfectly for our preference. Thanks for the recipe. Everyone at my party loved it and ive made it twice since then. Frozen chicken is perfect for this recipe at four hours on high.
September 11th, 2021 at 12:30 am
Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks.