I'm not sure if this is the right place, but here it goes. We raise our own pigs, and do hams and bacons every year. SO also does things like deer bologna, and all of these things require curing. His deer bologna recipe calls for Tenderquick, which, of course, is nothing but nitrates and nitrites. I am very careful with giving my kids cured meats with nitrates and nitrites in them, and we are looking for an alternative to tenderquick. Does anyone know of any homemade versions or can direct me to alternative ways to cure? We're going to be smoking our own hams(possibly) next year, and we'd also like to find ways to naturally cure our bacons. We are also looking for natural seasoning recipes for sausage! Thanks!
ETA: we do have a smokehouse, it hasn't been used since my dad died, but we are open to using it as well!
Jess,mama to Brycen , Elijah, Jonaah and Josiah