I swear I read once, probably on here, that there were warnings out about using TQ to cure bacon. I think it was something about when you fry the bacon it gets to a temperature that causes the TQ to become a toxin or carcinogen or something??? Am I just imagining this or do I remember correctly. I've been doing forum searches and googling this with no luck. Honestly I hope I'm remembering wrong because I've got a bunch of TQ and it might actually eventually get cool enough where I live to cold smoke some bacon. While searching for the answer I came across this http://stason.org/TULARC/food/preser...n-at-home.html Isn't this info completely BS??? Isn't it true that too much cure is quite dangerous???