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Old 04-10-2013, 12:33 AM   #21
is one Smokin' Farker

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

Originally Posted by ssv3 View Post
Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
Definitely. In addition for bacon one needs pink salt number 1. Number 2 is generally used for products that are not going to get cooked - eg salamis, air dried hams etc
When you stop horsing around it is time to fire up the BBQ & Smoker
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