phosphate

An ingredient I am considering for occasional use is sodium erythorbate, which is used in some sausages and supposedly allows for a much shorter brine time, as little as 24 hours for bacon and hams that are to be smoked. While a longer brine time is not a particular problem for me, a fast brine...

I picked up some Amesphos with the idea of making my own hotdogs in the not too distant future. I'm just waiting for some casings to arrive from Australia. I was making a brine to do a homemade version of Chick-Fil-A chicken breast sandwiches. And I'd read about the Amesphos being good for...