Blue Lightning

Select a high-quality cut of pork belly, pork loin, or beef suitable for dry curing, trimming away any excess sinew or uneven fat for uniform curing. Pat the meat completely dry with paper towels to ensure proper adherence of the cure.

Prepare the dry cure mixture by combining curing salt (Prague Powder #1 or #2 depending on cure duration), kosher salt, brown sugar, and cracked black pepper in a bowl. Measure ingredients precisely according to meat weight to ensure food safety.

Brush or pour Southern Comfort® Peach Liqueur generously over all surfaces of the meat, allowing it to penetrate slightly before applying the dry cure. This step introduces the signature peach-forward sweetness and aromatic complexity to the finished product.

Apply the dry cure mixture evenly across all surfaces of the liqueur-coated meat, pressing firmly so the cure adheres completely. Ensure no area is left uncovered, paying particular attention to edges and crevices.

Vacuum-seal the seasoned meat or place it in a zip-lock bag, removing as much air as possible, then refrigerate at 34–38°F (1–3°C). Flip the package daily to redistribute the developing brine, continuing this process for 7–14 days depending on thickness.

Once the cure period is complete, remove the meat from the bag and rinse thoroughly under cold running water to remove excess salt and cure. Pat completely dry and allow the surface to air-dry uncovered in the refrigerator for 12–24 hours to form a tacky pellicle.

Cold-smoke or hot-smoke the cured meat at your desired temperature using a complementary wood such as peach, apple, or cherry wood to reinforce the fruit notes from the liqueur. Smoke until the internal temperature reaches a food-safe level or the desired smoke intensity is achieved.

Rest the finished Blue Lightning at room temperature briefly, then wrap tightly in butcher paper and refrigerate for at least 24 hours before slicing to allow the flavors to fully meld and the texture to firm. Slice thinly against the grain for service.