Hey guys,I've noticed over the past few years on food network shows I watch almost everyone uses it when brining just about everything.Is it REALLY necessary for everything brinned or JUST meat that is to be cured without hot or cold smoke?I've been smoking for about 6yrs now and have never used it and have never had an issue with preservation,that being said when I smoke jerky,fish etc its only around for about 24 hrs hahaha.
Does anyone have an idea as to where id be able to get some prague powder,pink salt,whatever the kids are calling it these days,in Canada?I live in Ottawa if that helps at all.what type of store would i find it at?
Thanks
Mike
Does anyone have an idea as to where id be able to get some prague powder,pink salt,whatever the kids are calling it these days,in Canada?I live in Ottawa if that helps at all.what type of store would i find it at?
Thanks
Mike