Steve



> Depends on how long you plan to smoke and whether or not you plan to
> freeze it. There are nitrite free smoked meats available, but always in
> the freezer section.

I SMOKE BY THE RECIPE I AM USING...


>
> I made 21 lbs. of smoked beef/basil sausage a couple of weeks or so ago,
> Nitrate/Nitrite free, but I only smoked it for about 90 minutes and from
> there, some was refrigerated for immediate use and the rest was frozen.

I DO THAT WITH EXTRA ALSO. KEEP WHAT I WILL EAT IIN A FEW DAYS.


>
> I'm currently making a batch of Canadian Bacon that will be brined/cured
> at 40 degrees for 5 days, dried out under refrigeration for 3 days, then
> smoked for 2 hours, but I AM using Potassium Nitrate with that as I feel
> it's safer due to the carcinogen question.


WHAT IS YOUR SUBSTITUTE RATION YOU USE?
>