Thread: Bacon on BGE
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Old 02-15-2010, 12:52 PM   #24
Knows what a fatty is.
Join Date: 11-05-09
Location: Hell, Michigan

Originally Posted by boatnut View Post
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......
Agreed. I didn't see any kind of a cure in the orignal recipe. Salt by itself won't do the trick.
I love the smell of Q in the morning. Smells like hickory.
LouCfur is offline   Reply With Quote