-
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.
Recent content by MariaL
-
Need a little help. I put #1 curing salt for salami instead of #2
Thank you all for your information shared! So I'm concluding, I can't do anything about it but try and smoke it? Also I made 10 kgs last night without cure but 3% salt added, because I can't have access to it. What is the best way to go?can I stuff it tonight in hog casing to make links, should... -
Need a little help. I put #1 curing salt for salami instead of #2
I put 2.8% of pure salt though, is it still passable to cure the meat? -
Need a little help. I put #1 curing salt for salami instead of #2
Thank you! Hope i can still salvage this. -
Need a little help. I put #1 curing salt for salami instead of #2
Hello guys. Im a newbie into this. I want to ask some questions about the curing salt. So I put 5 teaspoon #1 curing salt in 9.039 pounds of meat accidentally. Is it still safe to eat or not? I'm worried about this. So i wouldn appreciate your answers or knowledge to this craft. Thank you so...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
