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Old 01-24-2013, 04:51 PM   #14
is one Smokin' Farker

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Join Date: 12-14-12
Location: Sydney NSW

Pink salt is not absolutely necessary if you are planning to eating bacon in a reasonable short time AND you do not care about the colour. Pink salt no 1 is salt with 6% sodium nitrite added. That is the recommended scuring salt on products that are going to be cooked after curing.
When you stop horsing around it is time to fire up the BBQ & Smoker
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