Jonathon The last time I made a batch I cut the dehydrator out completely and just used my convection oven. I figured with the movement of air from the fan, it would pretty much mimic what a dehydrator does, and I would have a lot more confidence in the temperature.
Has anyone used bacon taster with the dry bacon cure? Did you just mix the two together?
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?
Thanks, I was just curious if the bacon taster would really add any additional flavor. I might try some and see what happens.