The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the...

A cure specifically formulated to be used for making dry cured products, such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time re...

A thoroughly practical guide to curing and smoking meat, fish, cheese, and vegetables at home.River Cottage, a long-standing pioneer for high-quality sustainable food, is all about knowing the whole story behind what's put on the table. In true River Cottage form, this accessible, compact guide is b...

QUANS 50W UV Ultra Violet LED light Condition: Brand New Emitted Color: Ultra Violet Input Voltage:110V (85-265V AC) Luminous Flux: 100LM (looks not much Bright) Wavelength: 395-400nm Dimensions 285mm (L) x 65mm (W) x 275mm (H) ( 11.2inch x 2.55inch x 11.8inch ) Application for many area t...

Weight: 50g / Bottle

Packaging Details Package Weight: 0.05kg (0.11lb.) Package Size: (2.36in x 2.36in x 2.36in) Pack List: 1*RCstyle DJI Spark Non-Slip Battery Strap Lock Securing Tie

Used in semi-dry cured products. A dairy based, controlled fermentation product in powdered form. Helps make a quality semi-dry cured sausage with the traditional tangy flavors. Eliminates the long curing time for fermentation. Stuff and smoke your sausage right away. Use when making Venison Summer...

Frustrated with disorganized items and cables?ENVISIONED Cinch Straps and Cable Ties Come to the Rescue!Just wrap it around your items. Grips onto itself and easy to use!Durable, adjustable, reusable and holds strong!Multi-purpose with limitless uses and applications.Best in Quality and DesignManufa...

Cure times: UV Light: 2-4 minutes Sunlight: 5-10 minutes Cloudy: 20-40 minutes

A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately after stuffing. It also acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure. The latter is important for...

Make your own dry-cured pork delicacies at home with the know-how you’ll learn from this book. Over the centuries, dry-cured pork has evolved as a food of the changing seasons. Its flavors are truly a taste of the landscape and climate, and they have served as a crucial, long-lasting food source for...

Volume: 25g, 60g, 100g, 200g Dimensions: - 200g: 6cm x 13cm/2.4" x 5.1" ,gross weight 205g - 100g: 5cm x 11cm/2" x 4.3", gross weight 120g - 60g: 4cm x 14cm/1.6" x 5.5", gross weight 65g - 25g: 2 x 10.5cm/0.8" x 4.1", gross weight 30g Curing Time: - UV Torch / UV Lamp: 1-2 minutes, the strongest th...