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Non-Cattle Specific Topics
Recipes & Cooking
preserved smoked meats without sodium nitrate
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<blockquote data-quote="Jogeephus" data-source="post: 1399868" data-attributes="member: 4362"><p>Thanks, knowing your process tells me a lot. What you are doing is actually baking the meat with smoke and at that high temperature you don't need any cure. This is the same as smoking BBQ. The one thing you should be aware of is if you are making it this way without any cure at all I wouldn't put the sticks in a plastic bag unless you are going to freeze them and if you freeze them you should remove from the plastic bag before thawing because if there is botulism in the meat then it could spore and and this could be deadly.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1399868, member: 4362"] Thanks, knowing your process tells me a lot. What you are doing is actually baking the meat with smoke and at that high temperature you don't need any cure. This is the same as smoking BBQ. The one thing you should be aware of is if you are making it this way without any cure at all I wouldn't put the sticks in a plastic bag unless you are going to freeze them and if you freeze them you should remove from the plastic bag before thawing because if there is botulism in the meat then it could spore and and this could be deadly. [/QUOTE]
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Non-Cattle Specific Topics
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preserved smoked meats without sodium nitrate
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