Thread: Bacon on BGE
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Unread 02-14-2010, 04:55 PM   #21
boatnut
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I've never done bacon...yet....but was always under the impression that you needed sodium nitrite ( or morton's tenderquick, Cure #1, pink salt etc) in order to "cure" bacon or any other meat. Not sure if just salt will "properly" cure it. When I make smoked sausage, I always add "pink salt" especially since i'm smoking at lower temps. just saying......
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