JohnHB
is one Smokin' Farker
- Joined
- Dec 15, 2012
- Location
- Sydney NSW
Himalayan salt is pink in color but not to be confused with the pink salt used for curing that contains nitrites. Totally different.
Definitely. In addition for bacon one needs pink salt number 1. Number 2 is generally used for products that are not going to get cooked - eg salamis, air dried hams etc
John