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Air dries salami/chorizo/pepperoni

post #1 of 8
Thread Starter 

Hi all, 

do any of you have any recipes you can send me for any of the above sausages?

I presume I will need Prague #2 powder, which I have at home, but was wondering about what % to use per g of gropund meat?

Any advice will be much appreciated

Ta 

Russ

post #2 of 8

I believe that the proper ratio of prague #2 is 1 oz. per 25 pounds or 1 level teaspoon per 5 pounds of meat.

 

Give this a read:

 

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

post #3 of 8
Thread Starter 
Cheers for that.
I dont suppose you know how that works out as % of weight of meat do you?
post #4 of 8
I believe those can be air dried with a short term drying and cure #1 would be adequate, if the drying process was approx. 2 weeks or so.....
Cure #1 and #2 are used in the same ratios.....

1 oz. = 28.4 grams.... 25 #'s = 11,350 grams..... 28.4 / 11350 = 0.0025 or 0.25%
post #5 of 8

Well lets see if 25 pounds = 400 oz and you use 1 oz per 25 pounds (400 oz) that would give you 1/400 = .0025. Assuming that my math is correct. Not really sure why you are concerned about the percentage though.

post #6 of 8
Most recipes I've seen call for 0.25% cure#2. That's what I go for.
post #7 of 8
post #8 of 8
Thread Starter 
That's brilliant cheers guys...I give my cured meats to my family and my daughter so I get a bit anal over how much cure I use lol
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