pink salt

I've been following these forums for a while but this is the first time I'm posting. I'm making some corned beef and the recipe I'm following calls for 2 tsp of pink salt but I mistakenly used 2 TBLS. I'm worried that A) it may not be safe to eat and B) it will affect the flavor. Is there...

We'll call this "Part 1" Alrighty, something I've wanted to do for some time is start a thread that puts all of the pieces together for the folks beginning their adventure into charcuterie. I am in no way an expert in the field, I only know what I've been able to glean from other's...