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Unread 11-28-2012, 10:02 AM   #26
chad
somebody shut me the fark up.
 
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The cure and excess salt should be rinsed off well. The extra seasoning will flavor the bacon surface but won't penetrate like the cure. You will want to re-season prior to smoking to get the pepper/spice/whatever flavor on the outside of the bacon. YMMV!

My son salt/sugar cures (no Cure #1) with herbs. He likes the results but, since he does not use pink salt, he hot smokes his bacon after the 10 days of cure. He rinses and then re-seasons with the herbs.
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