Forgot to put cure in my brine

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Jabiru

Smoking Fanatic
Original poster
Mar 5, 2019
775
421
South Aus
Will it still be ok? 2 loins and two belly’s.

I had to go away for work so made pops brine and soaked them for 16 days but forgot the cure.

Looking to hot smoke at 225f until 150f internal.
 
Dave beat me to it, and is correct. You ONLY NEED Cure if you are Smoking any meat and especially Ground, Injected or Boned, Rolled and Tied meat, below 225°F. At 225 or higher, there is no Safety issue, with or without Cure #1(Nitrite Only), but you need the Cure for the Pink Colored interior and classic Hammy Flavor, as Dave pointed out...JJ
 
Thank you guys, appreciated, I’ll pop it on shortly.

I usually give the bacon to family so glad I asked.
 
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