No more of it than it takes and as cheap as it is, I'll stick with the pink curing salt. I never even heard of the Himalayan salt before this thread.

I have heard of Himalayan possum that some folks here eat, just never heard of the salt.

It's been done for hundreds of years without sodium nitrite .
Much like a lot of things , money talks.
You need all these things now days , because USDA says so .

These ^^^ . . . plus, nitrates may be a concern if you have any heart or vascular conditions.

I’m giving it a try. Used Hi mountain bacon cure. Hopefully have some bacon at the end of next week

So I took my supposed cured pork butt out to let it soak and the wife says it smells off! I used Hi Mountain bacon cure and used 1/3 more than it called for to be safe. Question is does cured meat smell funky before smoking?? It cured 8 days. My sniffer has never worked so I can’t describe it. Thanks

It should not smell tainted. Let her smell it after you soak it in water a couple hours before you smoke it.

Thanks Danny. If it’s tainted I’m not sure where I went wrong

If its been in a frig I bet its fine. Probably just not a smell she is used to. I made some chili verde with a pork shoulder. Instead of removing the bone I just chunked up the meat on the bone and did this with the boneless part. I have done it before and never had any problems using hi mountain cure. We like it. When I butcher a hog its what we use on the side and pork belly.

Jayme you always make some good looking food. I am going to have to give that a try. I don't have a smoker but my boy does. I can do the prep and send it over to him to do the cook time.

Ok Danny mystery is solved. I prepared a brisket Thursday night and threw the bloody bag in the trash can. I was soaking it next to the trash can. Now I’m in trouble for the blood in the trash

Got it smoked. Thanks for the info guys. Much appreciated

How did it turn out Pawnee? I’m going to try this.

Thanks Jayme for the detailed post!

John

Too much cure and its too salty. Dont use plastic to cure the meat in. Use glass. Otherwise you will taste the plastic. The meat will absorb the cure in a short time. That doesnt mean it needs more. Empty the little bag the cure comes in into a bowl and mix it good before you apply it to the meat.

It tastes good. I like it smoked longer than the directions say if you can "coldsmoke" I heat it to 140 like it says but I let it sit in the smoker 8 hours or more. About three chunks of charcoal and a nice piece of wood on top of it to smolder after the meat reachs its temp. Probably dont even need to hit 140.

Can we talk the BOSS into creating a new category and adding it to the top of the Home login page that covers these excellent food posts. These are too good to misplace and not find again.

Wife and the boys say I hit a home run. Thanks again for all the wisdom that was shared.

There's a recipe section in the archives. Need to hit wolfdog up to put this post into it.

Well, it's started. A butt and a hunk of loin. If it don't turn out good I'm holding you personally responsible Jayme, lol.