www.sausagemaking.org

That's what I was thinking, I could filter thru cheesecloth or something, but what is the view with regard to the spice flavour do you think it might overwhelm the meat? Might have to try a light spicing to see how it goes

The spices are added to the injected brine part. There is no other brine for them to go in to as this isn't put into the remaining brine - following injection it's dry cured.

On another thread Oddley says:

Oddley wrote:The way I would suggest avoiding blocking the syringe is to strain the insoluble's out after boiling and letting cool down, Before or after adding the nitrates. You really only want a hint of spice, throughout the meat, so as not to overpower the flavour of the meat.

Which appears to confirm this

HTH

Phil

Thanks for the reassurance Phil