Has anyone tried either Turbinada or demerara sugars in their rubs or cures? I just recently read a rub recipe that called for Turbinada sugar. So I figured I would give it a try. Actually I got both. Have to love the Bulk Barn. From what I have read they are very similar. Demerara has more of a molasses flavour, and turbinada is crystal form. Essentially not fully refined sugar. Also it appears to be a little more resistant to heat, than regular brown sugar.
I was thinking that one or both would be great on bacon, or a rub for a smoked shoulder.
Any thoughts?
Cheers
I was thinking that one or both would be great on bacon, or a rub for a smoked shoulder.
Any thoughts?
Cheers