- Aug 31, 2010
- 14
- 10
I'm a bit worried I overdid the salt on my sopressata. I was told to use 2% but I used almost all curing salt with a mix of pickling salt it's not the pink cure it was like a fine ground white salt but was purchased from the deli . Looking back that seems to be like 5 times what I should have used of cure
Is this going to ruin it?
Is this going to ruin it?