A Cure Technical Question

[cleglue]

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.

 

[oompappy]

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.

 

[wittdog]

What oompapy said.