My last post brings to mind another question...

[Smokin Joe]

I am trying to create a product that will preserve fairly well, nothing long term, maybe 1 - 2 weeks, without having to use cures containing the nitrates/nitrites.  Is simply curing in a salt/water/sugar solution enough, especially with regard to bacteria (botulism, etc)...

Obviously, I don't want to get anyone sick, but really want to avoid the additives if at all possible.  Most of the folks requesting smoked products really seem to be in an all natural state of mind!

Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com

[Oldman]

SJ,

I have wondered about this as well. Take a look at this link it might give you some ideas.

http://waltonfeed.com/old/brine.html

My understanding is that salt, sugar cures meat by osmosis.

You might want to go to this site and ask about cures that don't have nitrates/nitrites. Generally at any give time there is about 150 folks on those boards.

http://forums.egullet.com/

Sorry that I could not be of much more help.
Olds

[Smokin Joe]

Appreciate the help DoW.

Never been to e-gullet before.  WOW!!  Just waiting for my registration to be approved and will ask away.

You were far more help than you give yourself credit for!

Thanks

Smokin' Joe Johnson
Caroline's Rub - Fine Spice Creations
//www.carolinesrub.com