Over the years I’ve done a lot of meat curing using sodium nitrate and sodium nitrite. Another name for these is pink curing salt. A question that comes up a lot around here, is whether you need to use them to make cured meats. Curing meat also has a wide meaning, whether it’s dry cured or smoked/cooked (hot smoking). So … Continue reading Can I Cure Meat Without Nitrates/Nitrites (Pink Curing Salt)