Adding ingredients to dry cure
Posted: Mon Apr 27, 2015 1:52 pmHi. 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.
