anyone every try?
Just added Jameson to my normal dry cure rub for my bacon . . . I'll keep ya posted
Just added Jameson to my normal dry cure rub for my bacon . . . I'll keep ya posted
I'm intrigued. What else do you use in your cure? My first batch of bacon is due to be smoked tomorrow.
Just curious. Why Jameson vs something cheaper like Evan Williams or comparable? I use cheap whiskey when doing a long smoke on a brisket and it turns out nicely. I've thought about curing my own on more than one occasion just haven't got there yet.
Ahh gotcha. Well hope it turns out nicely. I need to sort out curing my own.
- The Canadian Whiskey with the maple sugar cure is a lot nicer. A bit sweet, but pleasantly so; the caramel overtones in the whiskey complimented and accented the maple and made this cure much more worthwhile than the plain Canadian.
- The Rum-cured bacon is delicious, one of the best bacons I have ever had. The rum flavor held up beautifully to the cure and the smoke; one of our favorites.
- The Bourbon also stood up well to the smoke and the cure, and delivered a rich, full bourbon flavor with delicious hints of vanilla and caramel. Another favorite, and another cure I will happily use again.
- Southern Comfort gave me the most surprising results, because I really don't like the stuff to drink. None of the faintly citrus notes survived the cure or the smoke, but the bacon has a wonderful whiskey flavor accented with toasted cane sugar reminiscent of cotton candy. It's quite good, and as a result I'd be happy to make this variety of bacon again. Good thing, too, because somehow I've managed to acquire two bottles of Southern Comfort, and I have no intention ever to drink the nasty stuff.
For the party ended up braising the whole hunks in Coke then cutting it into strips about 1inch thick then broiling them to crisp them up. . .
OMFG
Where do you get your pork belly?!!
You can't go wrong with bourbon, brown sugar and maple syrup.
Revvy said:I'm going to test my diy venturi cold smoker I've been hacking together with some salmon that I'm brining in a soysauce/maple syrup/wild turkey/black pepper mixture. Can't wait to try it.
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