Recent content by Katie1010
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
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? )- Katie1010
- Post #17
- Forum: Food Safety
-
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...- Katie1010
- Post #15
- Forum: Food Safety
-
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.- Katie1010
- Post #10
- Forum: Food Safety
-
K
Eating cured but not dried meat
Ah ok, thank you, I understand now :)- Katie1010
- Post #7
- Forum: Food Safety
-
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...- Katie1010
- Post #5
- Forum: Food Safety
-
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.- Katie1010
- Thread
- Replies: 19
- Forum: Food Safety
