I want to make some elk brats from a recipe I found in a magazine. One of their "optional" ingredients is pink curing salt.
There's no mention of smoking these brats, just drying them with a fan after they've sat for 24 hrs in the fridge.
What would be the purpose of the pink salt if they're not going to be smoked? No contact information in the article.
Thanks, Rod
There's no mention of smoking these brats, just drying them with a fan after they've sat for 24 hrs in the fridge.
What would be the purpose of the pink salt if they're not going to be smoked? No contact information in the article.
Thanks, Rod