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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Curing Salts
I just picked up couple fresh pounds of The Pink Stuff, #'s 1 & 2.
Even if I run out of #1, I can still use #2 in pretty much the same proportion as a brine/cure for everything I'd use a #1 for... Correct? Press "1" for YES Press "2" for NO Press "0" to TRY AGAIN -sw |
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