Pink Curing salt after reading the below thread on how easy it seems to make some bacon.
The one question that I can think of right now is...
I see that some people use a little heat with smoke and some people only use smoke. Is there a reason that it is done this way or is it just personal preference?
Also what if there is no slicer available...I am guessing that I am going to have some thick cut bacon.
Thanks in advance