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Recyclor | Feb 13, 200807:13 PM     72

Hey 'hounds, I am excited to try making confit pork belly this weekend but just realized I'm short a key ingredient and am not sure where to source it. It is salt that contains nitrite and goes by many names: pink salt (not the Himalayan type), tinted cure mix (TCM), DQ curing salt, insta cure #1...I live downtown and will go where I need to to get it but the closer the better, I am going to ask the Healthy Butcher when I p/u my belly (!!!), but I don't think they sell it and I really want to make sure I have it...thanks in advance!

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