Adding ingredients to dry cure

[cibaris]

Hi. I am fairly new to curing bacon. I use a dry mix which requires 40g of mix per kg. The mix is based on sodium nitrite. The mix comprises of sugar salt and smoke flavouring. I want to add powdered ascorbic acid and possibly other ingredients, lets say juniper berries. Mindful of the weight of mix, if I add more ingredients I am aware that I might be diluting the mix. In other words when spreading the mix it will be marginally thinned out by the ingredients. Therefore I wonder if I should measure out the mix 40/1000g and then add ingredients. Any help would be appreciated.

[wheels]

Welcome

I would!

That is, I'd calculate and weigh of the 40gm per kg cure mix, and then add any 'extras' on top.

Hope this helps.

Phil

[NCPaul]

Welcome to the forum.

[cibaris]

Thank you