Have a question.
In initial planning stage for a bacon cook/cure soon. I had some people raving about home cured "bourbon" bacon. I'm curious in addition to the usual cure ingredients, where along the way would add the bourbon? I might be able to get some additional details from the folks who made the stuff, but the actual guy who did it, I can't seem to locate. is possible I could hunt him down, but thought there may have been some folks here who've done it before.
I am assuming that it was a wet cure. I suppose that a bourbon soak before of after a standard wet cure, or simply added into the wet cure would be the way to go here.