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Reply #30 - Apr 24th, 2021 at 11:11am

Rabbitz   Offline
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OldFrenchy wrote on Apr 23rd, 2021 at 6:58pm:
Got the cold smoker going for some bacon.
The bacon is cured in a brine and brown sugar solution over 3 days, no curing salt. It is rubbed with crushed pepper before smoking, smoked with hickory pellets at 90°f for 7 hours.


I am confused.

When you say it is cured in brine, what is in the brine if there is no salt? 

Technically a brine is based on a salted water medium.
 

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Reply #31 - Apr 25th, 2021 at 10:06am

OldFrenchy   Offline
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Yes, there is a cup of salt as well, of course!
 
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Reply #32 - Apr 25th, 2021 at 8:06pm

Derek   Offline
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Rabbitz wrote on Apr 24th, 2021 at 11:11am:
OldFrenchy wrote on Apr 23rd, 2021 at 6:58pm:
Got the cold smoker going for some bacon.
The bacon is cured in a brine and brown sugar solution over 3 days, no curing salt. It is rubbed with crushed pepper before smoking, smoked with hickory pellets at 90°f for 7 hours.


I am confused.

When you say it is cured in brine, what is in the brine if there is no salt? 

Technically a brine is based on a salted water medium.


Key word is curing salt.  Totally different product to ordinary salt and quite dangerous in the wrong hands.  It is used to stop the growth of anaerobic bacteria during the curing process.

This is my pack of it.
 

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