If I were to use Meathead's base recipe of simple bacon, and add a little bourbon to the mix, would the extra liquid mess with the curing ratios of the kosher salt and pink salt? I'm thinking maybe a Tbsp or 2 of bourbon.
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Bourbon added to bacon recipe??
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Club Member
- May 2015
- 496
- Tennessee
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Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
I'm no expert here, but I think if you cut down the liquid by how much bourbon you add the ratios should stay the same.
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Meathead answered this on the main site. He didn't recommend it, on account of what the Bourbon might do to the chemistry of things, given it is a cure and all.
He mentioned basting with bourbon during the smoking process.
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