RecipeMuncher

A few weeks ago, I made some pancetta – cured bacon that was then rolled, tied and dried for three weeks to mature it. Some time later, this comment was posted: I really think you should research what prauge (sic) powder#1 and prauge (sic) powder#2 are used for before you end up making alot of people sick! If you are dry curing then you sure as hell better be using prauge (sic) powder #2 and not prauge (sic) powder #1 The commenter highlighted something that I’d been very worrie (...)