Is "tocino curing powder" a suitable substitute for praque powder #1?

I'm wet brining a brisket. What would happen if I omitted both entirely?

submitted by /u/Wish_you_were_there
[link] [comments]

from AskCulinary https://ift.tt/TZQSfWU
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods