I'm thinking the reserved bacon grease will make some OH SO EXCELLENT mayo, too!
anyway, to the question. I am thinking about, in the next cook, replacing all or part of the maple syrup with honey just to see what the flavor profile change will do. possible doing one with Agave, too, which is one of my favorite sweets for BBQ sauce.
my question is, does anyone think this will be a problem with the cure from an antibacterial, preservation standpoint? I know honey has a far higher sugar content than most syrups and I think agave does as well so I'm thinking the preservation/cure aspect should be fine. I just want to check with the experts.
meanwhile, I'll let you all know about the mayo and the breakfast sammiches.
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