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

Discussion in 'Smoking Bacon' started by steve0617, May 12, 2014.

  1. steve0617

    steve0617 Newbie

    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?
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You are Correct, Sir...JJ
     
  3. steve0617

    steve0617 Newbie

    Perfect. Thanks!
     
  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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