<![CDATA[Blue ribbon maple bacon cure]]>Can blue ribbon be used as a dry rub cure instead of brine and inject?

]]>https://waltonsdev.nodebb.com/topic/2803/blue-ribbon-maple-bacon-cureRSS for NodeThu, 10 Sep 2026 22:21:37 GMTMon, 19 Oct 2020 21:22:23 GMT60<![CDATA[Reply to Blue ribbon maple bacon cure on Tue, 20 Oct 2020 17:23:58 GMT]]>Thanks, I bought it by mistake thinking it was able to be used dry.
I usually use a dry recipe. I don’t like to soak or inject my bacon.
I may calculate a recipe and give it a try.
I’ll let you know if I do.

]]>https://waltonsdev.nodebb.com/post/23709https://waltonsdev.nodebb.com/post/23709Tue, 20 Oct 2020 17:23:58 GMT<![CDATA[Reply to Blue ribbon maple bacon cure on Tue, 20 Oct 2020 15:50:27 GMT]]>unclelar1 No, that would impart the incorrect PPM of nitrites, for dry rub it is 200 ppm, and for injected or pickled it is 120. You might be able to do the calculations to get the nitrites right but then the flavor intensity would be changed.

]]>https://waltonsdev.nodebb.com/post/23703https://waltonsdev.nodebb.com/post/23703Tue, 20 Oct 2020 15:50:27 GMT