I recently went on an overnight business trip with my husband. We had to travel through mountain communities to reach Idaho's Panhandle. I have food allergies and the restaurant offerings were few and far between. We ended up stopping at the only place that looked like it might work. It was a barbecue-type place where all the meals featured some kind of smoked meat. I had back-up food in the car but we were traveling with several other people and I didn't want to appear unsociable and not join them for dinner. I ordered the smoked chicken, thinking that might be okay. The smoked chicken was all I ate since there was nothing else that came with the meal that appeared to be "safe." The meal produced stomach and intestinal distress that lasted for days. I had gotten into some problems with some smoked salmon before so I should have known better. I found out that usually smoked meats/fish are cured in some kind of brine before being smoked. The question is what is in the brine?