Anyone ever hear of this practice? I talked to an old timer this afternoon and he said they use to dip country hams and bacon in a solution of water and cream of tartar (Potasium bitartate) as an antimicrobial agent on dry cured meats like bacon and hams. This helped to keep the mold growth down and act as a slight tenderizing agent on bacon. Says it also helped the smoke adhere and penetrate better but could not explain why......