Yeah, I know. Another newbie question. Sorry.
First, yes, I understand the difference between Pink Curing Salt #1 and Pink Curing Salt #2.
But, I ran into two recipes for Braunschweiger off site that both list 'Cure #1' as an ingredient, and it was white, not pink, and made no reference to 'Curing Salt'.
As I am dealing with meat preservation, I want to ensure I know and understand all the terminologies, and do not guess.
1] I assume 'Cure #1' is shorthand speak for 'Curing Salt #1'.
---Is this a true statement?
2] The ingredient in the video was white. I am only able to locate 'Pink Curing Salt' here in Thailand, not white. (possible issues with availability, possibly language related. Dunno.)
---Are they the same thing, except that one is with food coloring?
I've tried researching this, even here, but despite what I assume is this same questions asked, keep running into answers on the differences between #1 & #2, Curing Salts vs regular salts, etc. and unfortunately, none answer these questions.
-sterling
First, yes, I understand the difference between Pink Curing Salt #1 and Pink Curing Salt #2.
But, I ran into two recipes for Braunschweiger off site that both list 'Cure #1' as an ingredient, and it was white, not pink, and made no reference to 'Curing Salt'.
As I am dealing with meat preservation, I want to ensure I know and understand all the terminologies, and do not guess.
1] I assume 'Cure #1' is shorthand speak for 'Curing Salt #1'.
---Is this a true statement?
2] The ingredient in the video was white. I am only able to locate 'Pink Curing Salt' here in Thailand, not white. (possible issues with availability, possibly language related. Dunno.)
---Are they the same thing, except that one is with food coloring?
I've tried researching this, even here, but despite what I assume is this same questions asked, keep running into answers on the differences between #1 & #2, Curing Salts vs regular salts, etc. and unfortunately, none answer these questions.
-sterling