In article >,
"Theron" > wrote:

> I was about to mention the same book, Bertolli's "Cooking by Hand". It was
> in our local library, and may be in yours. I haven't ever tried anything
> like this. If I did, I'd make sure I'd done my research about nitrites and
> nitrates, particularly PPM and the risk of cancer.. Proscuitto Parma uses
> only salt. Paul Bertolli cures with instacure.
>
> Good Luck, Let us know what you do.
>
> Ed

Oh gods yes! I'm well aware of the importance of that which is why (as
Squertz has pointed out more than once to me), it's safer to use
professionally prepared curing salts. I've used salt petre to date only
because I felt safer with it and it's being used in only very minute
(recommended) quantities and is having the desired effect. I've gotten
good color preservation.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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