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Okay so slightly off topic. I am trying to create a dill flavoured bacon and need some direction. How do I attain the most flavour from fresh? do I use diced plant stem/leaf and chop them like I would rosemary and thyme, or do I use the flower/seed crushed? help in achieving the most flavour will be greatly appreciated.

I think most of the flavor is in the fronds. Let us know how this comes out; it's an unusual thing.

Yes, fresh seems to carry the most flavour in the fronds from what I am reading. The seeds apparently as a spice/rub do have flavor but not as robust. I wonder if a small injection of pickle brine would give it a boost during curing and then when done, coating with either fresh, or a spice/rub and then wrapping in cling film for a few days would penetrate deeper. I plan to finish with about 4hrs cold smoke using apple wood.

I wouldn't use an acidic pickle brine until after the curing salt has cured the meat. The acid could cause the sodium nitrite to off gas.

NCPaul wrote:I wouldn't use an acidic pickle brine until after the curing salt has cured the meat. The acid could cause the sodium nitrite to off gas.

Thanks I should have thought of that.