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In this video we explore Salts used exclusively as curing agents. We cover some points that need to be considered and the effectiveness of salt when it comes to curing meat.
If you have any questions leave them in the comment section below and stick around for part 2 where we dive into Pink salts, their safety concerns, and effectiveness. Part 3 will cover the use of celery powders and part 4 will dive into the subject of nitrosamines and what they are. If you make sausage, salami, or cure meat you will want to stick around for this series…
Where to buy salts and cures: https://www.sausagemaker.com/meat-cures-binders-s/1930.htm&Click=108419
We use The Sausage Maker for all many of our projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=108419
This is my recommendation for my absolute favorite thermometers.
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