I use filtered water with no known issues. Unless I’m fermenting sausage, then I always use distilled water for the culture. Also consider that some water in different parts of the country do have a “taste” where distilled water doesn’t. The taste difference may show up in the final product, as for me I still drink water straight out of the tap, but I’m in the Rocky Mountains, ymmv.
I live is the seattle area and our water is so bad. I used to make beer and beer has to taste good, so i would use a combination of different bottled water and even some distilled water. Best of luck with your project.
Most water treatment converted to chloramine because they found chlorine contributed to the ozone depletion that caused the Freon ban.
I lived in Auburn. The best municipal water I have experienced.
Why not dry cure your bacon? Hams, being thicker need to be injected with brine, well, unless you're doing a traditional salt cured country ham, but that's a different discussion.
I actually live in Bellevue, and our water is terrible. The rhododendron don't even like it.
Fueling Around
I’m a former Minnesotan and we had a well so everything tasted like iron. The joke was your pee would all go to the north end of the toilet if you forgot to flush. Haha. The best big city water I’ve had is Chicago’s which they get from way out on the lake.
DougE
I do dry cure my belly bacon. I’m going to try buckboard bacon so that will need to be a wet cure because of the thickness. I’ll use Pop’s lower salt brine but I’ll start using filtered water.
That's the beauty of a dry cure...you add the salt you need, and when it is finished, it's the right amount of salt.
Using the 1.5% salt will give you about 1.75% salt, including what's in the cure#1. I haven't needed to soak any of mine before smoking to get some of the salt out. It works out about perfect, and I'm not really big on salty foods, for the most part.
While brines do work and lots of members here use them, there are better more consistent ways of curing. Just to keep things simple, brining works off of uptake, that is how much nitrite, salt, and sugar are taken into the meat through diffusion. This will vary from meat piece to the next due to muscle structure and fat content, brine strength plays a big roll as well.
SmokinEdge
VERY well said and totally agree. 
Bravo, well said
I do not recall seeing any citations from reliable sources about any negative affects with cure and chlorinated water OR heating cure. I see lots of what I call "broscience" about it though. I concur it's no go for fermenting for sure. Easy ways to mitigate tho. Chlorine dissipates at room temp in 24hrs and you can add things like campden tablets to chloraminated water to remove it. For brewing, while it won't kill yeast like many say, it does give NASTY off flavors to homebrew. Band-aid is the hallmark. I use chlorinated tap for all my curing injections and no issues here. Here's my latest and best. Used Omak style but with erythorbate and think I am sticking to it. Best color and flavor I ever got but was also the longest smoke (24hrs) I ever put on a piece of meat. No filters or photo tweaks. I might do a distilled water run once to see what the effects are as I think there might be a small chance water hardness might affect the flavor a little and if I do I will try and remember to post. In short, I'd be worried about other things in tap water than chlorine and if it tastes fine it probably is fine to use to cure.
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