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

steve0617

Newbie

Original poster

May 11, 2014

15

15

• May 12, 2014

• #1

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?

 

chef jimmyj

Gone but not forgotten. RIP

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May 12, 2011

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7,150

• May 12, 2014

• #2

You are Correct, Sir...JJ

 

steve0617

Newbie

Original poster

Thread starter

May 11, 2014

15

15

• May 14, 2014

• #3

Perfect. Thanks!

 

palladini

Smoking Fanatic

May 23, 2013

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Ding A Ling, Ontario, Canada On the banks of the

• May 14, 2014

• #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.