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Pork Butt Hams Again (Pops Brine and Weber Kettle) - Page 2

post #21 of 22

Why would you need cure #1 if hot smoking. Just curious or i'm missing something. Thanks, Dave

post #22 of 22
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Quote:
Originally Posted by dave17a View Post

Why would you need cure #1 if hot smoking. Just curious or i'm missing something. Thanks, Dave


The cure #1 is what makes it ham. Without the cure it would be a seasoned pork roast.

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