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Pink salt, also known as curing salt No 1, is a nitrate, a combination of sodium chloride — table salt — and nitrite, a preserving agent used to deter the growth of bacteria in cured meats Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving
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I love ham and eggs so I adapted that idea for a great tailgate dish. Easy to make, easy to transport and really easy to eat.
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This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Put the lime in the coconut and eat it all up.