Jack Daniels' bacon?

[Drac]

Hi all,

Now that the temps are dropping (below 100F, break out the parkas) and my supply is running low I am getting ready to do up some new bacon.  Came across a recipe that uses bourbon and malted barley syrup (tastes a lot like molasses).  I thought I'd give the flavor a try.  I have Gentleman Jack (I'm a Scotch drinker so I don't mind using this for bacon) to use for flavor. 

The recipe how ever is a brine vs. a rub.  As long as the concentration is right you can put any amount of bacon it correct?  The recipe calls for 5 lbs and I have a 2.5-3 lb belly.  Or could I use the maple cured recipe substituting the syrup mixed with Jack in place of the maple syrup (proportioned correctly for weight)?

Thanks,
Jim

[Habanero Smoker]

If it is a wet brine that is for 5 pounds and you are curing 2.5 - 3 pounds of bacon, you could use the recipe as it is written. So if you mix the brine correctly, you can add less than 5 pounds of meat to it.

If I'm recalling correctly, one gallon of brine will cure any amount up to around 16 pounds of meat, but you have to make sure you make enough brine to completely cover the meat in the container you are using to brine in.

[Drac]

Thanks.

The recipe is -

1 lb kosher salt (though I should be able to use pickling salt if by weight?  Easier to desolve)
1 c packed dark brown sugar
1 c barley malt syrup
1 c bourban
1 gal water

Straight forward but there isn't any pink salt.  Do I need to add this if I hot smoke?  Only thing I can do right now in Dallas :D  If so how much?

Jim

[ratherbboating]

I am interested in how it turns out.  Be sure to let us know.  LOTS OF PICTURES.

[OU812]

Hi all,

Now that the temps are dropping (below 100F, break out the parkas) and my supply is running low I am getting ready to do up some new bacon.  Came across a recipe that uses bourbon and malted barley syrup (tastes a lot like molasses).  I thought I'd give the flavor a try. I have Gentleman Jack (I'm a Scotch drinker so I don't mind using this for bacon) to use for flavor. 

The recipe how ever is a brine vs. a rub.  As long as the concentration is right you can put any amount of bacon it correct?  The recipe calls for 5 lbs and I have a 2.5-3 lb belly.  Or could I use the maple cured recipe substituting the syrup mixed with Jack in place of the maple syrup (proportioned correctly for weight)?

Thanks,
Jim

Wild Turkey 101 will give you a better "Bourbon" flavor.

Gentleman jack belongs in a room temp wide bottom wine glass and sipped  ;D

[KyNola]

As a Kentucky boy who loves his bacon and Bourbon seeing as how Bourbon can only be made in KY and KY is famous for their country hams, I have to be honest and tell you I would never waste either one on trying to make the other better.

Smoke your bacon and sip your Bourbon.  Both of them will thank you for it and you will thank them.

Sometimes you just can't mess with prefection. ;)

[OU812]

As a Kentucky boy who loves his bacon and Bourbon seeing as how Bourbon can only be made in KY and KY is famous for their country hams, I have to be honest and tell you I would never waste either one on trying to make the other better.

Smoke your bacon and sip your Bourbon.  Both of them will thank you for it and you will thank them.

Sometimes you just can't mess with prefection. ;)

Works for me.

I wont go there Larry  ;D

[Habanero Smoker]

Thanks.

The recipe is -

1 lb kosher salt (though I should be able to use pickling salt if by weight?  Easier to desolve)
1 c packed dark brown sugar
1 c barley malt syrup
1 c bourban
1 gal water

Straight forward but there isn't any pink salt.  Do I need to add this if I hot smoke?  Only thing I can do right now in Dallas :D  If so how much?

Jim

This is a recipe for salt cured bacon. The amount of salt this recipe uses will give you about a 10% brine, which is enough salt to prevent any chance of botulism. You can safely cold or hot smoke this bacon. The color of your bacon will look more like a pork chop, when fully cooked and it will lack the flavor that nitrites add. You can replace the kosher salt with pickling salt, by using an equal amount in weight, and you will find pickling salt will dissolve much easier and faster.

You could modify the recipe for pink salt, but I'm thinking that the flavor from the nitrites may mask the flavors of the barely syrup and bourbon the recipe is trying to achieve. Off the top of my head, for belly bacon I would use 1.5 oz of cure #1 per gallon of water, and reduce the salt to around 10 oz. If you are not going to mix the solution today, I can calculate a brine mixture for you and post it later (it's much to early for me to try any math  :) ). But again, I have to mention it may mask the other flavors.

You may also save on ingredients, by halving the recipe. Place you bacon in the container you plan to brine in, add enough water to cover the bacon by 1-inch. Remove the bacon, and measure the water. That is generally all the water you need to make your brine; but I wouldn't go less then 1/2 gallon. That way you can cut your recipe in half.

[Drac]

Sorry to all the bourbon fans but I'm a Scotch or rum (or even better, rhum) drinker, mea culpa.  I have the Gentleman Jack for a recipe.  I shop at the military base for my tipple and when I was looking for some the Gentleman was on sale so...

Thanks Habanero Smoker.  I won't be doing the brine until this weekend.  I am debating on the nitrites.  I have to say that I like the flavor but you are right about it masking the other flavors.  I am sure that the bourbon will be a subtle flavor.

Jim

[Habanero Smoker]

I couldn't find the formula I need to calculate the amount of nitrite. The formula is somewhere in my computer, but was not in the location I thought it was.

I did look at a few of recipes I have on hand; and for belly bacon my wet brine recipes have a range of cure #1 amounts that range from 1.5 - 2.5 ounces of cure #1 per gallon of water. Any amount within that range is safe; the more cure #1 you use the more characteristic bacon flavor you will get.

[Drac]

Habanero Smoker,

Thanks.  I will have to think it over until Sunday.  I am leaning toward adding it but at the low end.  We'll see.  Not like I can't always got get some more belly and give it another try?  Oh, never mind I will always be going to get more bellies :D

Jim

[Habanero Smoker]

Let us know what your final recipe is, and if you picked up the bourbon scotch flavor.  :)

[Drac]

Will do.  It will be bourbon though I think rum might work too.  The first time I'll try to stick close to the recipe.  While I like the smoke and peat in Scotch I'm not sure the peat would go well with the bacon.  I'll also probably go with oak instead of my usual hickory.  I think oak would go well with the bourbon though pecan might add a nice sweet note.

Jim

[Habanero Smoker]

I'm partial to rum!!!!  ;D