Someone else might want to chime in on that one. The only thing i ever added was the equal amount of brown sugar. I dont even put any spice on mine before smoking.
You might be better off rubbing your aromatics on after the curing process is done and after you dry the meat, but before you stick it in the fridge to sit overnight before smoking. Just my thought.
I don't think the aromatics would have time to penetrate in one night. Hopefully someone else has some thoughts on the subject.
Also, I had another question if anyone knows. I was poking around online looking at different recipes so I could get a better grasp of pink salt utilization and safety. I understand that the amount to use for a dry cure per 5lbs of meat is .1oz or 1tsp of pink salt. Searching online I see a variety of ranges from 2tsp/5lbs (Ruhlman's blog) to Ryteks book which recommends a cure of 4tbsp of pink salt/ 1c salt/ 2 c honey for 10-15lbs (is this some form of psuedo brine? even so compared to Pops it has a far higher pink salt/liquid ratio) and many people using both of the cure mixtures from the book Charcuterie without issue.
I understand you can use too much cure #1 which can have a variety of negative effects on health, but I am a little confused. Are all these recipes unsafe even though they seem to be tried and true? If so how can you tell if a recipe is safe or if it isn't?
I can't help you much with that cure#1 wet cure. That would be Pops & others.
However not seeing what the whole thing you're looking at says, it could be "more cure with more water". I think the percentage in the dilution is the important thing, but I'm just guessing (like 1 ounce of something dissolved in a quart of water would be the same thing as 4 ounces of something dissolved in a gallon)???
And like I said earlier, I personally would not use any of the cure#1 cures as a dry cure.
Also remember this is my "Opinion".