This is a necessary ingredient when curing meats and fish. It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.
This is NOT table salt!
To Use:
1 tsp per every 5 lbs of meat
3 oz per every 1 gallon of water, when used as a brine
Ingredients:
Salt, Sodium Nitrite, Red #3, less than 2% Sodium Silico Aluminate and Propylene Glycol are added as a flowing agent.
| Image | Name | Price | Buy |
|---|
Recipe by Mike Grosh - North Market Spices Staff Ingredients 4 LB Chicken Thigh (skin-on, bone-in optional) 4 tbsp Vegetable Base (We use the Better than Bouillon brand) 2 oz Qorma Masala 12 oz Golden Raisins 8 oz Cashew Butter 12 oz Greek Yogurt Optional ***(3 tsp KB Gunslinger) spicy boi remix*** ***a little bit of Tandoori Masala can be added too*** Procedure Preheat oven to 375 F In a...
The word “potlatch” is derived from the Pacific Northwest Native American dialect. Translated, it means giving. In practice, a potlatch is a gift-giving feast. There are many variants of the potlatch seasoning; ours forgoes the sugar for a more savory blend. A quick, easy, tasty, and nutritious meal is quickly made with Salmon and Potlatch seasoning. Recipe Ingredients: Salmon, we are big...
With St Patrick's Day less than a month away it's time to get started with the North Market Spices Corned Beef / Pastrami Kit. A lot of time and testing went into the creation of our blend to perfect the level of flavor and balance the salt. Many a brisket was sacrificed in our quest. We’ve come up with a recipe and technique that works time and time again. We source our beef briskets from...