Originally Posted by boatnut
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.