can someone enlighten me as to the difference? i'm getting a bit confused. i thought that smoking was curing.. that smoking did cure the meat. i do know that there is cold smoked and hot smoked salmon, which is time and temperature determined....is the cold smoked salmon brined first before smoking? why is it considered not cured then?
the other night the waiter said that the rib eye 'bacon' was smoked, then rested, then cured....cured how? packed in salt? brined first? so now i'm just confusing myself silly...
food is like love...it should be entered into with abandon or not at all Harriet Van Horne