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I am terrified about people suggesting that people who do not know anything about curing meats use salt only. Canadian Bacon should use some Cure #2 or you risk killing yourself with botulism. Sure, some experts use only salt, but they have, literally, generations of experience behind the. The US government requires actual cures. And the fear of danger from the cures is mostly unfounded after several weeks of curing the cure chemicals will have turned into a gas, nitric oxide, and left the meat. Plus, the amount of cure needed is grams, not ounces, and most of that is plan salt.