Yes. Only a certain amount of brine can soak into the meat, so as long as the ratio is right, you’ll end up with a properly cured bacon when it’s all said and done. The ratio is more important than the amount of cover brine.
Crown royal maple
I am getting ready to brine both my bacons and Canadian bacons. I have a bottle of crown royal maple that was a gift and I cannot stand to drink it. I wanted to try some in with my bacon brine. My brine consists of water, sugar, brown sugar, cure #1 and kosher salt. My initial test was going to be a 3lb canadain bacon with a shot per pound. Anyone ever experiment? I’m looking for a kiss of maple and bourbon not a upfront maple bourbon. Thanks for any help.
mts1829 HAHAHA!!! Sorry to laugh…my brother gave me a bottle of that [censored] and the apple flavor for Christmas a few years ago. It’s horrid. lol. I still have most of both. It might get lost in a marinade but a finishing glaze might be an option.
Flavored whisky should be a crime. I take mine straight…period.
mts1829 I’ve never added any liquor to bacon but I’d say you are on the right track with going for Canadian Bacon first. It’s easier to get an uncured loin than a belly for one thing!