I got a full belly the other day and cut it into 4 slabs. 3 slabs are dry curing using the basic cure recipe from Charcuterie by M. Ruhlman which contains pink salt etc.
With the other slab I decided to do a brine cure and took the first one I found which was Alton Brown's Junkyard chef version. There is no pink salt in this brine.
Question is: he says to cold smoke for 6 hrs or so. Is this considered safe? I thought if you cold smoked you needed some nitrite in the cure. It has been refrigerated from the begininning of the brine process and is now air drying in the fridge.
Any help is appreciated. This is a great forum.
BillyBob in San Antonio
With the other slab I decided to do a brine cure and took the first one I found which was Alton Brown's Junkyard chef version. There is no pink salt in this brine.
Question is: he says to cold smoke for 6 hrs or so. Is this considered safe? I thought if you cold smoked you needed some nitrite in the cure. It has been refrigerated from the begininning of the brine process and is now air drying in the fridge.
Any help is appreciated. This is a great forum.
BillyBob in San Antonio