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In Reply to: Makin Bacon posted by Smokin Scottie on June 09, 2015 at 07:42:15:
It will still be really good but not cured, pink salt makes a difference with color, preservation and texture. Best to add it together with the salt. You could still add other seasonings and make porketta out of some of it. Lots of recipes with rosemary, thyme, fennel, garlic. Roll it, tie it, stuff them with sausage, smoke till crackley on the outside........Mmmmmmmmm!!!!!!
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