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Ingredients

• ✓ pink salt
• kosher salt
• water
• prime rib roast
• sea salt
• kosher salt

Instructions

1. 1 Dissolve 2 teaspoons kosher salt in 1/2 cup water. Wipe down prime rib with kosher salt water mixture.
2. 2 Pour enough sea salt over a rimmed baking sheet until completely covered; sprinkle Himalayan pink salt on top. Place a roasting rack over salt on baking sheet. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, for 30 to 40 days.
3. 3 Remove prime rib from the refrigerator. Trim fat as needed. Transfer the rack into a roasting pan; place prime rib on top. Spray prime rib with water; season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
4. 4 Remove prime rib from the refrigerator; cover loosely with aluminum foil until warmed up slightly, 1 1/2 to 2 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
6. 6 Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C). Bake until desired doneness is reached, about 90 minutes. [125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, or 135 degrees F (57 degrees C) for medium] Rest prime rib before slicing, 30 minutes.

By John Mitzewich

Ingredients

• ✓ pink salt
• kosher salt
• brown sugar
• pickling spice
• water
• pork shoulder
• water
• star anise
• dijon mustard
• maple syrup
• cayenne pepper
• salt

Instructions

1. 1 Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.
2. 2 Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.
3. 3 Score the skin side of pork roast with a sharp knife, cutting into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get a classic diamond-shaped pattern.
4. 4 Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged in liquid. Refrigerate for 1 day for every 2 pounds of pork (cure for 2 1/2 days for a 7-pound roast). Turn roast over halfway through the brining process.
5. 5 Remove roast from brining liquid. Discard brining liquid and transfer roast back to the brining container. Cover roast with fresh cold water to rinse off salt; let soak for a few minutes to overnight, depending on how salty you want your ham. Remove roast from water and blot dry with paper towels.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Add 1 cup water and 2 whole star anise to a roasting pan. Place roast on a rack in the roasting pan.
8. 8 Roast in the preheated oven until ham reaches an internal temperature of 130 to 135 degrees F (55 to 58 degrees C), about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more.
9. 9 Increase oven temperature to 425 degrees F (220 degrees C). Continue to roast ham until the skin is browned and crispy and the internal temperature reaches 145 to 150 degrees F (63 to 66 degrees C).
10. 10 Make optional glaze: Mix mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on baked ham. Return roast to the oven for 5 minutes.
11. 11 Enjoy!

By John Mitzewich

Ingredients

• ✓ pink salt
• quinoa
• kidney bean
• black bean
• vegetable broth
• onion powder
• garlic powder
• oregano
• cumin
• worcestershire sauce
• chili powder
• celery
• tomato paste
• tomato
• black pepper
• garlic
• onion
• ground turkey
• ghee

Instructions

1. 1 Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
2. 2 Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

By Michelle Coln Snyder

Ingredients

• ✓ pink salt
• water
• brown sugar
• pork seasoning
• garlic powder
• onion powder

Instructions

1. 1 Put water into a large pot; add brown sugar, pork seasoning, garlic powder, onion powder, and curing salt. Bring the mixture to a boil, reduce heat to low, and cook and stir until the seasonings are completely dissolved, 20 to 30 minutes.
2. 2 Cool brine completely before adding meat.

By Swen

Ingredients

• ✓ pink salt
• water
• salt
• white sugar
• maple syrup
• garlic powder
• pork tenderloin

Instructions

1. 1 Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
2. 2 Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the curing brine. Add brine and refrigerate for at least 3 days.
3. 3 Remove pork from brine and pat dry with paper towels; discard brine.
4. 4 Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
5. 5 Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

By Mike E