# Alcohol essence

**URL:** <https://community.anovaculinary.com/t/alcohol-essence/14207>\
**Category:** Anova Precision® Cooker\
**Created:** [April 20, 2018, 10:34pm UTC](https://community.anovaculinary.com/t/alcohol-essence/14207 "2018-04-20T22:34:31Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![up2u](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/up2u/32/3470_2.png) [@up2u](https://community.anovaculinary.com/u/up2u)\
**Post date:** [April 20, 2018, 10:34pm UTC](https://community.anovaculinary.com/t/alcohol-essence/14207/1 "2018-04-20T22:34:31Z")

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Buy a bottle of Bourbon essence or Rum etc. from any homebrew shop & add a few drops to any meat with another marinade then vac pack overnight. You can brine pork or beef or chicken the same way.  
I inject marinade into large Brisket etc. then vac pack overnight then unpack & smoke 2 hours and then re vac pack  
If you have a chamber you can liquid vac pack but the bench top models don’t like much liquid  
To make ham, use any cut of pork (loin or Boston butt best), rub a little Bourbon essence on then apply ¼ cup salt, ½ cup brown sugar & mixed spices of your choice. Hard vac pack & keep in the bottom of a cold fridge for 5 days, turning bag daily. You can Sous Vide simmer in the bag & then smoke or depending on how much you brine the meat, remove from bag and simmer. I tend to grind up pickling spice mix on the day I use them and keep my spice stocks in the freezer.  
Cheers from Hervey Bay QLD OZ

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)\
**Post date:** [May 3, 2018, 11:33pm UTC](https://community.anovaculinary.com/t/alcohol-essence/14207/2 "2018-05-03T23:33:47Z")

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Thanks for sharing this with us! 🙂