Posted By: Tony Heptinstall Thursday, 18 January 2001, at 12:04 p.m.
Help, I am writing lessons on sausage and cured meat products, and I would like to use some of the recipes from Garde Manger a C.I.A. book. A lot of the recipes refer to Tinted Curing Mixture.
Can anybody tell me what this is?
I live in New Zealand and can not find anything by that name. I would think it is a sodium nitrate or saltpetre mixture. Can anybody could provide me with an ingredients list for TCM or an alternative product.