I have alot of garlic and black pepper in 2.5 cans. For long term storage, its getting hard to even find them anymore. I guess some more mylar and o2 are in my buy list.
I have alot of garlic and black pepper in 2.5 cans. For long term storage, its getting hard to even find them anymore. I guess some more mylar and o2 are in my buy list.
You might already have it but do you have corning/canning salts and Corning Spice? For the salts I mean specifically the Nitrites (Sodium Nitrate and Sodium Nitrite, and Saltpeter/Potassium Nitrate) that make the corned beef and fat the way it is.
We (mostly me) love corned beef, cabbage, and potatoes and its so much cheaper to make it at home.
You might already have it but do you have corning/canning salts and Corning Spice? For the salts I mean specifically the Nitrites (Sodium Nitrate and Sodium Nitrite, and Saltpeter/Potassium Nitrate) that make the corned beef and fat the way it is.
We (mostly me) love corned beef, cabbage, and potatoes and its so much cheaper to make it at home.
yep, have lots of salts.
yep, have lots of salts.
Here is one you might not have or even use normally, Filé powder. Mostly used on gumbos but a little jar will go a long way and can add great flavor to many foods with just a sprinkle on top.
Here is one you might not have or even use normally, Filé powder. Mostly used on gumbos but a little jar will go a long way and can add great flavor to many foods with just a sprinkle on top.
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