Chae Posted February 10, 2021 Share Posted February 10, 2021 Hi all! I'm waiting on a pork belly order coming in so I can make some more bacon as my freezer is looking rather empty of bacon which is always disappointing. 😕 I'm very new to making my own bacon and so far I've tried Treacle bacon, Maple bacon and a Honey & chilli bacon and all have been lovely! I started wondering - have any of you ever done a rum or bourbon dry cure? I've obviously added honey/maple syrup to a dry cure so would adding rum/bourbon be the same? Has anyone ever tried it? Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 10, 2021 Share Posted February 10, 2021 I did black bacon many moons, the only problem you would have is the amount of liquid (rum/bourbon ) you want to use. The reason being...using any liquid in a dry cure...makes it a wet cure...which takes you into another realm. Ice. Quote Link to comment Share on other sites More sharing options...
Icefever Posted February 10, 2021 Share Posted February 10, 2021 Found the post.... On page 2 @Wade spells it out the diffence between the two....well worth a read. Â Ice, Â Quote Link to comment Share on other sites More sharing options...
Chae Posted February 10, 2021 Author Share Posted February 10, 2021 (edited) Thanks @Icefever- so if I do a wet cure van I still cold smoke or does it have to be hot smoked? Edited February 10, 2021 by Chae Quote Link to comment Share on other sites More sharing options...
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