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

 
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Join Date: 12-14-12
Location: Sydney NSW
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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.
John
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When you stop horsing around it is time to fire up the BBQ & Smoker
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