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Baby Lee. You suspect all you want. Google it
I have never done this but mix curing salt into water pan and add vinegar and quickly close the lid and back off. The vinegar will reduce the nitrite in the salt to Nitrous Oxide coating the meat and making a smoke ring with heat.
Others say that curing salts alone with heavy wood smoke will do it.
I've smoked a lot of meat that never got a smoke ring but tasted great but I have never "fudged" it to make it look better.
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