Problem: Wife is now on a low to no sodium diet but she wants some ham and bacon. (congestive heart failure)
Question: Can a fresh ham or pork belly be smoked without all the salt curing? I don't want to waste time and good meat so I've searched the forum for a good answer but most threads refer to cured meat. Is "curing" really brine or salt cure or just a general term for preserving (even with just smoke). I've already modified my rib rub and bbq sauce recipes. We had some baby backs that contained almost no sodium and they were REALLY GOOD. Thanks in advance for any advice.
Bill
Question: Can a fresh ham or pork belly be smoked without all the salt curing? I don't want to waste time and good meat so I've searched the forum for a good answer but most threads refer to cured meat. Is "curing" really brine or salt cure or just a general term for preserving (even with just smoke). I've already modified my rib rub and bbq sauce recipes. We had some baby backs that contained almost no sodium and they were REALLY GOOD. Thanks in advance for any advice.
Bill