tag:blogger.com,1999:blog-8950301187224472686.post7202845834982673085..comments2023-10-30T03:19:21.387-04:00Comments on Cooking in Theory and Practice: HamScotty Harrishttp://www.blogger.com/profile/16063226065977087856noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8950301187224472686.post-89260740178770774072011-01-20T06:03:50.538-05:002011-01-20T06:03:50.538-05:00Natalie, it's not my favorite curing product, ...Natalie, it's not my favorite curing product, but do you get Morton Salt's "Tender Quick" there? We have it in Supermarkets.Scotty Harrishttps://www.blogger.com/profile/16063226065977087856noreply@blogger.comtag:blogger.com,1999:blog-8950301187224472686.post-48682778590275725792011-01-12T18:08:45.955-05:002011-01-12T18:08:45.955-05:00It took The Art of A Pig to get me here: imagine!!...It took The Art of A Pig to get me here: imagine!! I am in the process of trying to home cure here in the North and it seems to be a really hard thing to do: like Pink Salt/Prague Powder #1 is not sold here...and murmurings from the butchers are 'u aren't s'posed to do that at home'...any way I am almost to the point of ordering off the net and spending 7 bucks to ship a package at the cost of 1.50. Seriously tho I cannot believe the difficulty in getting this one ingredient...the laws in selling a curing product to a non-liscensed butcher is quite a strictly regulated system; I can speak more on it another time. Draconian might be a definition.Natalie Szternhttps://www.blogger.com/profile/01593707102079393839noreply@blogger.comtag:blogger.com,1999:blog-8950301187224472686.post-46424368862385208422010-12-22T14:30:39.608-05:002010-12-22T14:30:39.608-05:00That is one beautiful ham!That is one beautiful ham!LIVE TO EAThttps://www.blogger.com/profile/05741523007737829798noreply@blogger.com