I use Pop's curing brine for wet curing my pork belly (for 9 days) before smoking. I would like to try to introduce bourbon into the overall process for the added flavor. So I have a few questions:
- Which is the best approach: Adding bourbon to the brine during curing, or adding after curing as a glaze while smoking?
- If in the brine during curing, what would be the correct amount to add to Pop's brine recipe?
- If after curing, what is a good recipe and method for adding to the belly as it goes into the smoker?