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If I use hi mountain to cure my pork butt can I cold smoke it or do I need to hot smoke it? I have looked for the answer using the search function and failed.
Hi mountain cure and seasoning packets are exactly what they say.... A cure packet and a seasoning packet....
If you used the packet of cure on the recommended size hunk of meat, or weighed out accordingly, let sit in the refer for 8-10 days or so.... you are good to go....
The packet should tell how much nitrite, % of nitrite in the packet, and how much meat to add it to or something like that...
If I use hi mountain to cure my pork butt can I cold smoke it or do I need to hot smoke it? I have looked for the answer using the search function and failed.
If you use Hi Mountain, be sure to give it a "Salt-Fry Test" before smoking it.
Out of all my curing & smoking, a Buckboard Bacon that I used "Hi Mountain Cure & Seasoning" on was the only thing I ever had to soak to reduce the extra salt flavor.
After that I went with Tender Quick, and that has never happened again.
Thanks to all of y'all. Once again this fabulous forum has come to the rescue. I ordered the hi mountain today and have my amazen smoker waiting to go. Gonna do my first bacon in as soon as I can.