Did anyone see the program on food network called "scrap iron chef"? This guy used a set of gym lockers to cold smoke bacon. Here is the URL
for the recipe the guy is using.Scrap Iron Bacon
Well dad saw the program and had to try it. So we got out the smoke generator(file cabinet with a burner in it) and built a nice cold smoke box.
Now comes the question???? He used regular table salt in the brine. Is this OK??? I recommended tenderquick but he insisted on using regular table salt! He wants to follow the recipe as close as possible. Are we going to die if we eat this stuff??? Thanks, Bubba

NO,NO,NO, if you're going to cold smoke anything it must be cured properly. Tender quick is a modern cure that you can substitute basically the same amt. as is called for with salt, and never table salt in a rub or brine, canning salt is much better. TQ is made by dissolving non-iodized/canning salt and mixing the tiny amts of nitrates and nitrites etc. in H2o, then drying it and remaking it into a granular form so everthing is bonded and the right amt. is always used. Use the TQ and be safe or a big slab of crummy tummy may result rather than a slab of bacon. Just look in the archives here or do a google search for bacon formulations and check out the process of doing it properly. I've done a few hundred pounds of the stuff over the last few years and never a problem
Stay safe
Jon

This same recipe came up before. I'm surprised a TV show would suggest this. Maybe this is something like not wearing safety glasses, everybody does it even tho they know better?

I wouldn't.

Just out of curiosity, where in Columbus did you come up with a pork belly?

tjr, Got the pork bellies from Falters meat packing on Greenlawn Ave. Just off of I-71 south of town. Like $2.30 a lb.
I have the High Mountain cure comming, but Dad couldnt wait. I think after he reads this thread he is going to swap out his brine for the High Mountain.

Interesting about Falter's , may have to give them a jingle if we're up that way.

Perhaps another reason NOT to use lockers due to the possible presence of galvanized parts which often include zinc.

"However, some of these zinc compounds can be hazardous. These include zinc chloride, zinc sulfate, zinc sulphide, zinc chromates and zinc oxide. Zinc oxide has been identified as the main cause of metal fume fever. Among its symptoms are headache, fever, chills, muscle aches and vomiting. Metal fume fever occurs in workplace environments involving welding, melting and smelting processes. The fume is irritating to the upper respiratory tract. An outdoor exposure to zinc chloride fume may also be encountered from smoke generators and smoke bombs."

Food for thought,

Hook

Hook,

It's true that care should be taken when using galvanized
but as usual, the devil is in the details.

When I first began building smokers I consulted a friend who runs
a metal plating shop and he pointed me to the relevant info on this.
Zinc becomes volatilized and may outgas at or above it's melting
point (419 C, 786 F), but not at lower temperatures. This is why
you see warnings like the one you posted associated with processes
like welding, smelting, etc, which are done at a very high temperatures.

I use galvanized for things like smoke stacks, vents, cooling chambers
etc, and it's safe. I recommend the following guidelines:

1. Food should not come in contact with galvanized metal (this is
from my local health department code actually)

2. Keep high heat components like heating elements, hot coals,
etc, out of contact with galvanized parts.

Hope this helps