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  1. chuck vanthomme

    Help requested for pork loin curing brine

    If you are truly going to smoke the meat like you would ham or bacon you MUST use the pink salt known as CURE or SODIUM NITRITE.  If you don't use it when smoking at low temperature such as ham or bacon at 165 degrees you could get botulism a deadly form of food poisoning.  NEVER use just salt...
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