I did the search thing and could not find an answer to my specific question. I plan on brining a pork belly for 5-6 days. A lot of brine recipes call for curing salt as well as kosher salt (including pops brine). Is it necessary to use curing salt if I plan to wet brine for 5-6 days , then cook at 225 on the smoker. Conceivably, the only exposure to temps between 40 and 140 is the time from the frig to the smoker.
Thanks for your response in advance.