Curing techniques

Discussion in 'Info and Practices' started by 2salty, Nov 30, 2011.

  1. 2salty

    2salty Fire Starter

    Anyone here use smoked salt in their dry cure on a pork belly?  I'm thinking of bacon that I don't have to smoke.  Anyone smoke their own salt?  Thanks.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  3. 2salty

    2salty Fire Starter

    Now why did I know I wasn't the first to ask?  Just the confirmation of a hunch I had.  Answers more than I even thought to ask!  Thanks, Al.
     

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