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Does pink curing salt make meat taste better and can you recommend any book-recipes?


eugenep
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I saw an episode of Steven Raichlen's Project Smoke on PBS and he cured a pork shoulder in wet brine with instacure/prague powerder #1 for a week before smoking it 

 

I was going to buy the Prague Powder #1 on amazon but wanted to seek advice from the professionals that know more about this stuff  

 

I've cured salmon to make gravlax with regular salt 

 

But does curing with pink salt lead to more flavor? corned beef brisket, cured with nitrite, sure tastes better than a normal salt brined brisket so I was just curious 

 

Are there any books that use pink curing salt that you recommend - for BBQ or charcuterie - for home cooks? 

 

thank you 

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Please be careful using pink salt!  
This book was quite popular on the forum for some time:

Charcuterie: The Craft of Salting, Smoking, and Curing. It is by Michael Ruhlman and others

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Anna Nielsen aka "Anna N"

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Nitrates add to corned beef flavor and texture for sure.

 

eG has a lot of curing pros...looking forward to comments

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