Cuz it's what I had and I really am not a fan of it so it will use it up. Personally I prefer Tullamore Dew if I'm drinking Irish whiskey.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.
it's simple as pie . . . BTW after did a bit more research on the subject . . . just a thoughtAhh 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.
Oh man, that sounds spectacular!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.