I just purchased his book, and am amazed!! What a wealth of information, but I need the opionion of you "old timers". He lauds the use of his instacure 1 & 2, which contain nitrates. I read all the USDA info in his book, and it appears to be safe to use his mixes. I undersand that this imparts a color change in the meat i.e. pink ham. Is it standard practice to use these cures on things like turkey and chicken? How about
brisket? Is there any advantage to using these cures vs. kosher salt to brine? I'd like to experiment with an in bone turkey breast and see how it turns out. Anybody tried this?