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Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit
The brew is a blend of coffee
reliable handheld tap designed for travelling beer lovers
The staples for this product are hog ring staples in sizes A-16 and A-18
Miyoko provides recipes for almost-instant ricotta and sliceable cheeses
Meat Cure Salt #1 - 11.9% Nitrites BIAB Michael Ruhlman and Brian PolcynProduct Overview Meat Cure #1 is the industry standard curing salt used for making bacon, ham, corned beef, and other cured meats. Also known as Prague powder, pink salt, or Instacure #1, this cure is precisely formulated with sodium nitrite to ensure safe and effective meat curing at home. The cure is dyed pink for safety reasons, making it easily distinguishable from regular salt to prevent accidental consumption. Technical Specifications: Model:
