The Scrabbled: Making Fun of Each Other since '99

I like meat. Cured meat. I first cured meat over the winter with some salted duck breast “prosciutto” that turned out great (and, surpisingly, didn’t kill me). So I decided to step it up a bit.

Apparently Pizza Hut is switching to all-natural ingredients. Whether or not this makes for a better tasting Pizza remains to be seen, especially considering my main beef with Pizza Hut has always been their shitty dough/crust.

Of particular interest to me is that “it would use only pepperoni and other sausages that do not contain artificial preservatives or colors and are free of nitrates and nitrites.” I’ve had a growing interest in charcuterie and I’ve been frustrated at the lack of information out there on curing meats without sodium nitrate (or “pink salt”) which is used to retain color and help it last longer. Even Philly’s own Marc Vetri didn’t have any good info for me. So I’m curious to see how Pizza Hut’s pepperoni and sausage looks and tastes.

Looking what just came in the mail for me! On Luke’ recommendation, of course. I can’t wait to get started. What should I try first?