Welcome back. Today we are answering the question of when should you use Cure #1 and Cure #2. If you have any questions be sure to leave them in the comment section.
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Knives that we recommend
Kotai Chef Knife: [ Ссылка ]
For 15% off your order use the discount code: 2guys
We get all of our sausage making supplies from the sausage maker
You can visit their website here: [ Ссылка ]
The largest selection of the best quality casings for sausages/salami: [ Ссылка ]
We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: [ Ссылка ]
Also be Sure to check out our Amazon Store front to see all the things we use: [ Ссылка ]
(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Apera pH Meter w/meat probe (Bluetooth): [ Ссылка ]
InkBird Controllers temp & Humidity: [ Ссылка ]
Sausage Pricker: [ Ссылка ]
Butcher Twine & Dispenser: [ Ссылка ]
Dehumidifier EvaDry 1100: [ Ссылка ]
Dehumidifier Eva Dry 2200: [ Ссылка ]
Hygrometer for chamber: [ Ссылка ]
Cool Mist Humidifier: [ Ссылка ]
Meat Grinder We use the #22 [ Ссылка ]
Small Sausage Stuffer 5# [ Ссылка ]
Edge Pro Professional knife sharpening Kit #3 [ Ссылка ]
Wusthof Boning Knife: [ Ссылка ]
Iwatani Professional Chef Torch: [ Ссылка ]
Ink Bird Sous Vide: [ Ссылка ]
Bella's Cold Smoke Generator: [ Ссылка ]
Accurate Thermometers
Thermapen Mk4 - [ Ссылка ]
DOT Kitchen Temperature Reader - [ Ссылка ]
Signals (4 Channel Temperature Probe) - [ Ссылка ]
Extra Big and Loud Kitchen Timer/Alarm - [ Ссылка ]
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Eric
