Chef Steps Salmon Pastrami Recipe....

nykidies

I came across your wonderful Salmon Pastrami recipe and was curious about the choice not to use Prague Powder # 1 ( aka Pink salt) while smoking at such a low temp of 140 degrees. I do quite a bit of smoking and I have always read (Stanley Marianski books on smoking and curing and others) that while smoking below 160 degrees (danger zone) you need Pink salt to avoid botulism.  Might I ask what your thoughts are on the subject?  Thanks Lloyd 

nykidies

Thanks Chris for your response.............