So. I have a friend who was asking if I could cure and smoke hams for her without nitrates. All the research I've done alludes to nitrates being in commercial hams but no hint as to they'd be in a home-cured product.
I was wondering if (with a typical recipe) I'd get nitrates in my hams or if there's a specific curing salt that I should avoid to avoid the nitrates.
Also this probably makes a difference but they'd be butchering their own organic piggies for these hams.
There's no rush for this since they don't even have their first squealers yet but any help would be appreciated!
I'll keep researching too and once I find info I'll post for you other curious folk