What is the difference between curing salt and regular salt?
Does the salt become curing salt when it is used to
cure a ham or is there actually a “curing salt” that is
different than regular salt? If it is regular salt do you
use iodized or non iodized salt? Anyone out there
mind telling me your procedure to cure and smoke
a fresh ham?
This question is in the General Section. Responses must be helpful and on-topic.