I've just bought the Ruhlman and Polcyn Charcuterie book and am eager to start on some of the recipes.
The curing solutions used in a number of the recipes use sodium nitrite in combination with non-iodised salt.
I was just wondering if anyone knows of an Australian-based supplier who sells quantities suitable for domestic use.
While we're at it, does anyone also know of a source for natural sausage casings, also for domestic use?
Edited by nickrey, 06 July 2008 - 06:41 PM.