F.S. Cure for Dry Salami 1kgF. S. Cure for Dry Salami is cure #2 used for air dry curing meats. Instructions: Use 170g (6oz) for 45. 36kg (100 lbs) meat. Ingredients: Salt, sugar, sodium nitrate (5. 29%), sodium nitrite (2. 94%), sodium bicarbonate, silicone dioxide Allergens: None present

And we haven't changed a thing to this day because there's nothing to improve

Josiah Citrin is one of the biggest names in the L

Swiss made salmon knife with fluted edge

This silicon carbide combination stone offers a fine and coarse grit surface for versatile sharpening options

Corned Beef Seasoning & Cure 2

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dimensionally-stable Pakka wood handle that boasts a mosaic pin

By Michael Ruhlman & Brian Polcyn

often brisket

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pantry staples

spare ribs