I have a friend that used this stuff to brine some chickens and he said they came out great and tasted like ham. I also learned that Canadian bacon is bonless pork loin cured with stuff like this?
Anyone have any experience using sodium nitrite and/or potassium nitrate in their brines before smoking? If so, how'd it turn out?
Anyone have any experience using sodium nitrite and/or potassium nitrate in their brines before smoking? If so, how'd it turn out?