I am on board as well. Pre-sliced, pre-ground processed meat is convenient, but at the cost of quality and poorer shelf life.
Whole cuts stay fresher and maintain their color much better than sliced product.
Can blue ribbon be used as a dry rub cure instead of brine and inject?
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.
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.