Hello,
Is there any opinion on substituting beer for water in pepperette recipes?
Is there a noticable improvement in taste? Is there a noticeable or negative effect on texture?
I'm currently experimenting with various recipes using a 70-30 mix of venison/pork. Some recipes give you the option to substitute beer for water. One batch ended up being ruined. Meat was really dry and crumbly. Taste was fine but texture was awful. I used beer and also threw in a shot of bourbon. Not sure if it was the beer, or if my homemade spice mix threw it off.
Would love to hear from anyone who has experience on this. Thanks!
Is there any opinion on substituting beer for water in pepperette recipes?
Is there a noticable improvement in taste? Is there a noticeable or negative effect on texture?
I'm currently experimenting with various recipes using a 70-30 mix of venison/pork. Some recipes give you the option to substitute beer for water. One batch ended up being ruined. Meat was really dry and crumbly. Taste was fine but texture was awful. I used beer and also threw in a shot of bourbon. Not sure if it was the beer, or if my homemade spice mix threw it off.
Would love to hear from anyone who has experience on this. Thanks!