or Connect
SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Curing techniques
New Posts  All Forums:Forum Nav:

Curing techniques

post #1 of 3
Thread Starter 

Anyone here use smoked salt in their dry cure on a pork belly?  I'm thinking of bacon that I don't have to smoke.  Anyone smoke their own salt?  Thanks.

post #2 of 3

Here's some reading material on smoked salt.

 

http://www.smokingmeatforums.com/search.php?search=smoked+salt

post #3 of 3
Thread Starter 

Now why did I know I wasn't the first to ask?  Just the confirmation of a hunch I had.  Answers more than I even thought to ask!  Thanks, Al.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Info and Practices
SmokingMeatForums.com › Forums › Cold Smoking › Info and Practices › Curing techniques