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Date Posted: 21:33:30 01/24/02 Thu
Author: BBQfan1
Author Host/IP: spider-ta063.proxy.aol.com / 152.163.205.73
Subject: Re: New to Site/ Hi/ Montreal Corned Beef
In reply to: PuppyBreath 's message, "Re: New to Site/ Hi/ Montreal Corned Beef" on 21:21:16 01/24/02 Thu

Pup:
I think you're courting something natural, namely high volume vomiting and illness by avoiding a curing/preserving agent. All smoked meats have some sort of these nitrate agents in them as they are smoked at low, bacteria breeding ground temps (note that Ron mentioned 80 degrees off the top; even a smoke-filled environment will not make this safe). Reg can chime in here as he is well-versed in brining/curing and cold smoking. BBBrown is getting quite knowledgeable as well. I wouldn't assume that omitting these preservatives is keeping it natural. Remember, folks have been cold smoking with these natural derivative curing agents (I think they used to call it Prague Powder) for hundreds of years!
Qfan

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