By Tony Heptinstall on Thursday, January 18, 2001 - 02:52 pm: Edit |
I'm writing lessons about making sausages and other cured meat products. I would like to use some of the recipe from "Garde Manger" by the C.I.A.
Tinted curing mix is used in a lot of the recipe, but I don't know what that is and cannot find it in New Zealand, where I live. Can anybody provide me with an ingredients list of this product or an alternative.
Is it a sodium nitrate or saltpetre mixture?
Thanks Tony
By Serge Graul on Thursday, January 18, 2001 - 08:43 pm: Edit |
hello,you talking about.Sodium nitritre,sodium nitrate is Salpeter.
I have probleme with my server.
send me message to my adress.
Sergegraul@yahoo.com
Serge,
now if you are really interested,in Charcuterie,
by this book" Professional Charcuterie" by John
Kinsella and David T.Harvey.at Barnes and Nobles.
if you have one in your country.in US $ 50 appx.
this is the best of the best Book of charcuterie,in america.