Beer as ingredient

jjmrascal

Smoke Blower

Original poster

Mar 17, 2009

103

10

Rincon, Ga

• Jul 20, 2009

• #1

Has anyone ever used beer as an ingredient in SMOKED sausage? I have been wondering if it would counteract any curing action, raise or lower pH or something like that. I am thinking of trying it the next time.

 

lcruzen

Master of the Pit

OTBS Member

Apr 16, 2007

1,023

10

Hell, Michigan

• Jul 20, 2009

• #2

I've been adding beer to my salami and snack stix the last few batches with great results. I use a high quality beer in place of the water usually called for in the recipes. Try it, you'll like it!

 

jjmrascal

Smoke Blower

Original poster

Thread starter

Mar 17, 2009

103

10

Rincon, Ga

• Jul 20, 2009

• #3

That was the logic I thought about, just wanted a confirmation. Thanks for the help!