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Dry curing bacon. The sugar amount from the calculator is just a suggestion, right?

post #1 of 4
Thread Starter 

As long as I weigh the belly and adjust the pink salt #1 and the Morton's Kosher salt ratio by weight in grams to stay at the 120ppm for the cure using the calculator, anything else I'd like to add (sugar/maple syrup/whatever) is completely up to me, right? The other ingredients have no bearing on the curing/safety?

post #2 of 4

You are Correct, Sir...JJ

post #3 of 4
Thread Starter 

Perfect. Thanks!

post #4 of 4

Yep, A money shot, even better lots of picture from start to finish of your bacon making, maybe even a well edited YouTube video would be nice.

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