salt versus salty ingreients

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dan the mano

Meat Mopper
Original poster
Dec 22, 2017
151
17
when doing smoking , can a person smoke with SOME salt and then use the other salty ingredients as the same, instead of adding say the Morton powder or prauge powder .I do hope that this is under stand-able to what i am asking.

thanks
 
If your talking about smoking at a low temp (no more than 170`) then the answer is no... you must use cure #1 or Mortons TQ ... If going to hot smoke (>225`) then cure is not needed... If that's what your asking about ??
 
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If your talking about smoking at a low temp (no more than 170`) then the answer is no... you must use cure #1 or Mortons TQ ... If going to hot smoke (>225`) then cure is not needed... If that's what your asking about ??

well thank you , yes i usually smoke at say 160-170 for my je4rky and of course hotter for my ribs and such, i kinda thought that , however i"ve still never used it .... thank you again
 
well thank you , yes i usually smoke at say 160-170 for my je4rky and of course hotter for my ribs and such, i kinda thought that , however i"ve still never used it .... thank you again


Like Jack said, You don't need cure when you Hot Smoke. (at 225° or so)

You can get away with lower heat on Jerky, because it's sliced so thin, but if you plan on making Belly Bacon, Buckboard Bacon, Jowl Bacon, Canadian Bacon, Dried Beef, etc, etc, you're going to need to use a Cure, like Pink Salt or MTQ.

Bear
 
Like Jack said, You don't need cure when you Hot Smoke. (at 225° or so)

You can get away with lower heat on Jerky, because it's sliced so thin, but if you plan on making Belly Bacon, Buckboard Bacon, Jowl Bacon, Canadian Bacon, Dried Beef, etc, etc, you're going to need to use a Cure, like Pink Salt or MTQ.

Bear
hey great thank you .. i was thinking something like that ... but just couldnt put it all togeather .
 
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