RecipeMuncher

Blame this post on some Twitter friends that assured me it would be interesting. When you cure meat you have to learn a thing or two about ingredients that don’t come up much in regular cooking. I don’t know about you, but I never cooked much with dry milk powder, dextrose, or peculiar sections of beef intestines. I can say without a doubt that I never dealt with nitrites/nitrates before making moldy meat in my garage. So I thought it might be kinda fun, in a food history geeky kind (...)