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  1. T

    Pink salt, curing meat and charcuterie

    Great link! Prague powder #1 is pink curing salt fyi. It would seem its just premixed saltpetre
  2. T

    Pink salt, curing meat and charcuterie

    I've never used it before but in this book I just picked up by Michael ruhlman called: charcuterie it mentions pink curing salt in all the recipes. That was my thought as well, we use saltpetre for all our cures at work. Thanks for the reply, I'll give the guide a look!
  3. T

    Pink salt, curing meat and charcuterie

    Hey all, I was wondering if anyone had some information for me on the use of pink curing salts for doing pancetta, guanciale, and prosciutto. Is there any controversy over using such curing salts? Is it easily attainable? If there are issues surrounding using curing salt are there any nitrate...
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