A Cure Technical Question - BBQ Central

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Old 02-12-2007, 12:59 PM   #1
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All I've read says if you are going to smoke it you need to add cure. It really isn't much cure added to the meat.
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Old 02-12-2007, 01:15 PM   #2
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Well, the nitrite/nitrate cures do make the flavor different. It makes the ham "hammy". It also allows you to smoke at low temps safely. This cool smoking at temps below 190* lets you bring your bacon, ham or sausage up to a safe internal temp without rendering out the fat. Without the cure you'll want to smoke at higher BBQ temps.
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Old 02-12-2007, 02:22 PM   #3
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What oompapy said.
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