• I’ve got some of the dry rub bacon cure and I got to thinking. Could you use that to cure pork loin and London Broil and how long would it take to complete the cure?

  • Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%), Sodium Bicarbonate (1% buffering agent), Sodium Nitrite (0.40%).

    Above is the “dry rub bacon cure”… It’s too low in nitrite to use on other meats… It will make it too salty… UNLESS you up the nitrite… Also it has erthorbate in it… erthorbate should only be used when injecting liquids… because, it instantly starts breaking down the nitrite into nitric oxide… When dry curing, that breakdown should be a slow process while it cures the meat…

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