Do You Really Need Pink Salt If You Do Not Cold Smoke Your Bacon???

[pinksalt]

WOW!! A lot of not sure on here, I'll give the correct amount no matter what! 1/4 tsp per pound of meat, no more no less! 

 

[chef jimmyj]

WOW!! A lot of not sure on here, I'll give the correct amount no matter what! 1/4 tsp per pound of meat, no more no less! 

 Pink these guys all know this...They are just Jousting. Friendly debate happens here frequently...JJ

 

[pops6927]

WOW!! A lot of not sure on here, I'll give the correct amount no matter what! 1/4 tsp per pound of meat, no more no less! 

Is that in brine or dry rub?

 

[salahaddin]

Is that in brine or dry rub?

Good question,

I would also like to know this!

 

[laszlo]

No cure no smoke rule here. Only (as there is always one) exception is smoked pig back fat. Nitrites only react with muscle cells (red meat), so salt rub is enough. Otherwise always Cure#1 or #2.