- Feb 19, 2016
- 6
- 10
So here's the question(s), and I know it might be hard to qualify, but is there any reason to believe that a ham I brine cure and smoke at home has any less salt per serving that a commercial product I buy at the store?
Maybe they use more salt because they need a faster cure? Other than taste, does anyone have a basis for their opinion?
Thanks,
Tom
Maybe they use more salt because they need a faster cure? Other than taste, does anyone have a basis for their opinion?
Thanks,
Tom