No, the cure and seasoning come in separate packs. Though the cure is pale yellowish/tan in color, not pink.
I'm going to go with everyone's advice not to mess around and go buy some pink salt. I want to feed my family, not kill them.
Quote:
Originally Posted by Shagdog
Is your jerky cure an all in one seasoning? if so, you will want to but some #1 cure or tenderquick, as you won't be able to get a correct ratio of cure #1 (pink salt) to meat. Some Jerky cures come as kits (I just went and googled jerky cure to see what you are talking about) and they look like they come with a separate package of pink salt. You could use that pink salt if it isn't combined into an all purpose type deal... Long story short, you're probably buying some pink salt.
You don't technically have to use any curing salt to make bacon. You can make bacon with just regular old kosher salt. BUT you will need to be much more careful cooking it. The purpose of pink salt (cure #1) is that it kills botulism in the meat that would prosper in a warm environment known as the "danger zone" By using pink salt, you can slowly smoke your bacon at lower temps, letting the meat be in this danger zone for extended periods of time without fear of getting sick from it. With no pink salt, you will just need to do a quicker smoke. Make sure you bring your meat from 39 degrees to 140 degrees in 2 hours or less and you should be fine.
Here's a thread I did on a large batch bacon a while back. It gives some different recipes and methods etc. I hope this helps.
http://www.bbq-brethren.com/forum/sh...d.php?t=174710
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