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

 

[KBFlyer]

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.

LOL the neriest Costco is about 700 miles away. Always a rumor that one is coming to town but they never do. I sure wish they would. Anyways my son puts hot sauce on everything, i'm not much of a fan as I take medication for GERD's. So yes a small sample slab would be used.

 

[zwiller]

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

+1. Yep. What happens is the acid "burns" or uses it up before it cures the meat. The question is how much? We used to have some REALLY big debates on this as a few people claimed the reaction creates a gas that could kill you (nitric acid). But it does not, it makes nitrous acid.

From here the sodium contribution of the Franks would have to be estimated at least. I have the powdered Franks and has same issue as the sauce as the acidity is still there just not the water. I wouldn't mess with it myself.

 

[KBFlyer]

+1. Yep. What happens is the acid "burns" or uses it up before it cures the meat. The question is how much? We used to have some REALLY big debates on this as a few people claimed the reaction creates a gas that could kill you (nitric acid). But it does not, it makes nitrous acid.

From here the sodium contribution of the Franks would have to be estimated at least. I have the powdered Franks and has same issue as the sauce as the acidity is still there just not the water. I wouldn't mess with it myself.

Okey thanks, not messing with it then. Glad I asked the question.