-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Search results for query: *
- Users: chuck vanthomme
- Content: Threads, Posts
- Order by date
-
Help requested for pork loin curing brine
If you are truly going to smoke the meat like you would ham or bacon you MUST use the pink salt known as CURE or SODIUM NITRITE. If you don't use it when smoking at low temperature such as ham or bacon at 165 degrees you could get botulism a deadly form of food poisoning. NEVER use just salt...- chuck vanthomme
- Post #11
- Forum: Pork
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
