Adding ingredients to dry cure

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Adding ingredients to dry cure

Postby cibaris » Mon Apr 27, 2015 1:52 pm

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.
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Re: Adding ingredients to dry cure

Postby wheels » Tue Apr 28, 2015 10:58 am

Welcome :D

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
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Re: Adding ingredients to dry cure

Postby NCPaul » Wed Apr 29, 2015 9:39 am

Welcome to the forum. :D
Fashionably late will be stylishly hungry.
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Re: Adding ingredients to dry cure

Postby cibaris » Sat May 02, 2015 12:59 pm

Thank you
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