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Planning to take my first go at charcuterie in the next few days by using the Ruhlman recipe/method in the OP. I just want to confirm something though. The recipe says: 2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2) Is this referring to the pre-mixed curing salts (i.e. prague powder #1) or pure sodium nitrite? I'm assuming it's the blend but I'd like to be sure. Thanks!
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# ¿ Sep 28, 2011 19:26 |
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# ¿ May 6, 2024 21:45 |