Hey folks,
I've got an idea for making a sort of "Pepper Stout" bacon and i'm looking for some opinions on the cure. I usually do a standard wet cure, the one mentioned here: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html
What I'm thinking of doing however is adding a stout beer to the cure. Something like Guinness. I'm not sure if this would interfere with the curing salt however. Or if it would be disgusting. On paper, it sounds great to me but I'd like some opinions from folks here before I go and potentially ruin good meat.
I've got an idea for making a sort of "Pepper Stout" bacon and i'm looking for some opinions on the cure. I usually do a standard wet cure, the one mentioned here: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html
What I'm thinking of doing however is adding a stout beer to the cure. Something like Guinness. I'm not sure if this would interfere with the curing salt however. Or if it would be disgusting. On paper, it sounds great to me but I'd like some opinions from folks here before I go and potentially ruin good meat.
