Hot sauce & Bacon

[KBFlyer]

So as the title says hot souce and bacon. Anyone add it to the cure while your bacon is getting ready for smoking? I mean 7 or 12 days in a cure and added hot souce should add to the flavor I would think but would like a second opinion.

 

[Steve H]

Interesting. Are you thinking a wet. Or dry cure? I thought once about adding powdered Franks hot sauce to a cure. But never tried it. I'd be wondering about adjusting the salt because of the hot sauce.

 

[BigW.]

Never tried it, but I bet you would get a better result by using a dried cayenne. Looking forward to other thoughts as well. It is bacon making season here.