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

[steve0617]

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]

You are Correct, Sir...JJ

 

[steve0617]

Perfect. Thanks!

 

[palladini]

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.