Last time i made bacon with 10.5 recipe i added some of out homemade vanilla to it and it gave it kind of sweet candy flavor. I was wondering about adding some Honey Bourbon to it that would affect the affects of the cure or the curing time or anything i need to be concerned about?
good question, give it a try would love to hear how it turns out
When using a dry cure you can add some liquids to a point, and you should keep the curing time the same. There is a range where the amount of nitrites (parts per million or ppm) will still provide protection for the food. Though it would be best to keep the mixture no thinner than a thick paste.
OK thanks i just didn't know if it would affect the cure time or dilute the cure to much where i need to add more for any one reason.