I am now going to confirm a statement made by thistle in the first post of this thread-- hickory bark syrup is, in fact, awesome. I just made our second batch, but this time I reduced by 50% and am finding a much deeper flavour. I also added a tsp of cream of tartar for the five cups of bark extract I had. This is in hope of it being more shelf stable and also to prevent crystallisation.
Thread nerco! I just finished scrubbing and roasting some shagbark and put it in the coffee urn with some water to reduce down.
Making a batch right now....had some bark left from smoking some salmon and figured why not. Had to relook up how long to toast it and figured I might as well kick this thread to the top.
This batch turned out pretty good. I was a little low on white sugar so I substituted a little brown. MMMMMM.
