At 10:43 AM 3/1/01 -0500, you wrote:
>.  There may have been some salting of
>meat in some cultures in order to help preserve it, but smoking it, adding
>nitrites and nitrates??  I don't think so.
>
>Siobhan


On the subject of smoking per se, sans nitrates:  I'm thinking of getting
one of those stove-top smokers (like on Emmeril?).  Are they ok?

Cheers,
Ro