- Dec 30, 2012
- 156
- 15
Last night I was making a small cure for a small batch of bacon that I'll smoke this weekend and using my favorite cure of 50%salt/50%dark brown sugar, plus some pepper and orange peel, I thought to myself.......'why not a shot of rum in the cure??' so i did add about a shot and the smell was great....then had my regular evening cocktail of rum and OJ.
I haven't read anything about using alcohol in cures, but couldn't think of any reason why not to, after all alcohol is a preservative, right? I even injected 20% into the meat. Since I injected the brine, I'm hoping that 3 or 4 days will do it, then a hot smoke.
Any comments or experiences??
I haven't read anything about using alcohol in cures, but couldn't think of any reason why not to, after all alcohol is a preservative, right? I even injected 20% into the meat. Since I injected the brine, I'm hoping that 3 or 4 days will do it, then a hot smoke.
Any comments or experiences??