https://eatcuredmeat.com/how-does-smoking-preserve-meat-and-fish-effects-method/I'd caution everyone that this doesn't cure or preserve meat.
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https://eatcuredmeat.com/how-does-smoking-preserve-meat-and-fish-effects-method/I'd caution everyone that this doesn't cure or preserve meat.
I'm sorry, salt and smoke alone doesn't 'cure" meats.
This is false. While sodium nitrite and nitrate confer additional benefits (I use sodium nitrite in my own home cured bacon, pastrami, etc), they are not required for something to be "cured".I'm sorry, salt and smoke alone doesn't 'cure" meats.
Use that method if you like, but I'm not going to chance it. Curing only happens when sodium nitrite ,cure#1 or sodium nitrate, cure#2 is used. Lot of mis information on the web.
Looking good!!!!!!!!!!!!!!!!!The outside temperature is 34°F and dropping like a rock. It's the perfect time to cold smoke some home-cured bacon.View attachment 2947056
And smelling good...when I can bring myself to go outside and check on it.Looking good!!!!!!!!!!!!!!!!!
I’ll be right over! I’ll even bring the eggs!The outside temperature is 34°F and dropping like a rock. It's the perfect time to cold smoke some home-cured bacon.View attachment 2947056
In sorry, this is false. You CANNOT cure something with just salt and smoke. "Saying it's cured" doesn't make it cured.This is false. While sodium nitrite and nitrate confer additional benefits (I use sodium nitrite in my own home cured bacon, pastrami, etc), they are not required for something to be "cured".
Curing has been performed with just salt (and often smoke) for millenia. You're referring to the USDA's definition of "curing", which is a regulatory one, not a practical one.In sorry, this is false. You CANNOT cure something with just salt and smoke. "Saying it's cured" doesn't make it cured.
We're going to have to agree to disagree. Impossible to cure with just salt. Period.Curing has been performed with just salt (and often smoke) for millenia. You're referring to the USDA's definition of "curing", which is a regulatory one, not a practical one.