Anyone here use smoked salt in their dry cure on a pork belly? I'm thinking of bacon that I don't have to smoke. Anyone smoke their own salt? Thanks.
Curing techniques
- Thread starter 2salty
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Here's some reading material on smoked salt.
http://www.smokingmeatforums.com/search.php?search=smoked+salt
http://www.smokingmeatforums.com/search.php?search=smoked+salt
Now why did I know I wasn't the first to ask? Just the confirmation of a hunch I had. Answers more than I even thought to ask! Thanks, Al.
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