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I'm still confused as to why meat is cooked after curing. I always believed that using the curing salt method was sufficient, but it seems any recipe I've found on-line says to mix up the cure - and sugar, etc - and ziplock it for 5 or 6 days, then smoke to and internal temp of 145 or so. My...

Hi folks, I'm in Toronto and have a Bradley Digital Smoker. Still a bit of a noob as all I've done are pork loins, salmon, and chicken. This Bradley is my third smoker, Started with their portable version and decided I needed something a bit larger and substantial, so bought a charcoal fired...