The eager apprentice
Assistant Cook
- Joined
- Nov 2, 2012
- Messages
- 3
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 and nitrite infused salts that are a better alternative.
Thanks for your help
Thanks for your help