exhaustedspark
Smoking Fanatic
I find info about cure and temp but only about letting it get cold. 28*
I am curious about the other end of the spectrum. Hot. Of course it makes sense to me that the hot water would not damage the cure as the heat of the smoker does not stop the curing. With time it does dissipate and leave less cure but the meat is still cured.
Karl
I am curious about the other end of the spectrum. Hot. Of course it makes sense to me that the hot water would not damage the cure as the heat of the smoker does not stop the curing. With time it does dissipate and leave less cure but the meat is still cured.
Karl