Bacon
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kjfishern I always said that when using Dry Rub Bacon cure that you don’t need the Bacon Taste Booster as that is used to impart an old-world/classic flavor when using modern curing methods like injecting and tumbling. Dry Rubbing is that old world technique so it isn’t needed. However, I used to say the same thing about the Imitation Bacon but then I used it when making that and it was noticeably better with it.
Long satory short, it’s not needed BUT it might make a nice addition and there is no reason not to try! If you would rather wait, I can get a belly in here and try it first?
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