abjcooking
Head Chef
If so I was wondering how it came out? I read the instructions on how to do this and it seems pretty simple, but I was wondering if there is a big difference in taste. Basically, is it worth my time? I also read that it will turn out a greyish color if I don't use saltpeter, but that is suppose to be better for you because you won't have carcinogens in the beef.