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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.

• Thermapen Mk4 – http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER

• Magnetic silicone boot for Thermapen – https://www.thermoworks.com/Thermapen-Mk4-Silicone-Boot?tw=2GUYSACOOLER

• DOT Kitchen Temperature Reader – https://www.thermoworks.com/DOT?tw=2GUYSACOOLER

• Signals (4 Channel Temperature Probe) – https://www.thermoworks.com/Signals?tw=2GUYSACOOLER

• Extra Big and Loud Kitchen Timer/Alarm – https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER

• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH-RT819?tw=2GUYSACOOLER

Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.

Eric
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