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Thread: Smoking Goat

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  1. 12-03-2016, 02:50 PM #1
    Marty Henry
    Marty Henry is offline
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    I assume curing salt is sodium nitrite to stop botulisim, if only cured for a short time and then cooked do you need it? I've done green bacon ( unsmoked not it's colour ok) with just salt and sugar. Turned out fine but did freeze it.
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