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.

 

[mr_whipple]

When you say hot sauce, I'm assuming a Texas Pete / Tabasco thing as in vinegar based. That's a plus for lowering ph, but not sure how it would change taste or texture for better or worse. I'm along for the ride on this one.

 

[SMOKEOCD]

I always wait until the first hard freeze. Don’t know if anyone has left their meat in the smoker when it’s not freezing outside but it’s definitely not a good idea.
I quit flavoring the bacon and it’s more versatile in its use. Never know what you’re gonna be in the mood for.
Do a small portion of the slab as a test. There’s more slabs at Costco or wherever you get belly from. If it’s awesome get another slab, if it’s less than awesome bury it in some beans.

 

[Fueling Around]

Vinegar in the hot sauce is going to mess with the sodium nitrite