Recent content by Katie1010

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  1. K

    Eating cured but not dried meat

    thank you
  2. K

    Eating cured but not dried meat

    Thank you so much, I really appreciate you sharing all your knowledge. One more question then, please :) If I use cure #1, is the amount still 0.25 % by weight (and then 3 % salt? )
  3. K

    Eating cured but not dried meat

    Now I'm confused again too :). So I can eat these ribs raw now (after five days curing in curing salt2) , but not sausage or chicken - what is the rule then re what one can and can't eat raw after five days curing? And does this just refer to the bacteria, or also to the nitrites/nitrates...
  4. K

    Eating cured but not dried meat

    Thanks :) Got the cure one :)
  5. K

    Eating cured but not dried meat

    Thank you. So if I cook it, after a five day cure, with curing salt #2, it will also be fine? I had meant to hang and dry it, but my conditions are not actually allowing that, and I don't want to waste the meat.
  6. K

    Eating cured but not dried meat

    Ah ok, thank you, I understand now :)
  7. K

    Eating cured but not dried meat

    But in terms of nitrites degrading over time and thus reducing in levels, what would the nitrite issue be after 5 days of curing (and then not drying and reducing further?) And does the drying to 35 % of weight kill the remaining clostridium after curing? (I got the book, thanks, will read it...
  8. K

    Eating cured but not dried meat

    Thanks you much.
  9. K

    Eating cured but not dried meat

    Hi all Total newbie here.. If I dry cured (equilibrium method) a piece of lamb riblett with 3 % sea salt, and 0.25 % curing salt 2 for five days, would this be safe to eat then (the nitrite/nitrate aspect?) . Or does it have to be dried out further for it to be non-toxic re the salts. Thanks much.
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