Salami's......confused!!!

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As said above - Sealed and chilled it will be months.
 
 
If you plan on placing in the refrigerator for a week or so, then hanging in a curing chamber with proper temp and humidity for 3 months to a year, until proper % loss in moisture has been achieved, the cure #2 is the proper cure to use... 

If you plan on mixing up the ingredients, refer for a few days then smoking to an internal temp of 160 ish, cure #1 is the proper cure...

It would help if we saw the complete recipe you want to follow.....
Agreed. yep.
 
sorry folks.....been busy as hell.....yeh they turned out really good....so good in fact ive been asked to make some for family n friends and now im going to try to make a venison salami :)
 
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