What kind of chips you using?
I believe the nitrates are added to smoked foods as a preservative and not created by the smoking process itself. You can find nitrate-free smoked fish in gourmet and health food stores or smoke fish yourselves.
Sulfites are a different type of preservative, and can occur naturally in some foods. They can and do commonly cause headaches and just have to be avoided by those sensitive to them.
The biggest headache meat I have smoked so far is ham. I did notice that the hams had been "processed" with nitrates added. I believe next time that I smoke ham, I'll get a raw ham, smoke it first and then finish cooking it in the oven. I don't think my smoker gets hot enough to fully cook a ham. Will have to check with a temp. probe next smoking session.
"A control group is welcome, but a shipping and handling fee will be high"
Cofe, no wonder you get headaches, its from eatin all that good stuff. Can I introduce you to fruit and veggies.![]()
Never thought smokeing fruits and veggies. Maybe they can flavor the chicken.![]()
I smoke some meat in the top barrel of a double barrel stove. I get a bed of coals, then throw in a few sticks of wet fruitwood, usually apple or cherry. By carefully tending the damper I can keep the top barrel at about 150 degrees for hours.
My favorite is to take a whole chicken, and stuff it with slices of apple, orange, onion, and sweet peppers.
Falls off the bones. Disappears, including vegies, in very short order when set on the table.
John