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The ammonia taste of Mold-600
I used Bactoferm Mold-600 on some Lonzinos and Bresaolas without casings because I thought it would help with case hardening. I also had 1 smaller piece of loin that I just cold smoked (heavy) for 8 hours and put in my curing chamber with the rest. Well my mold-600 grew so well that they were... -
#2 cure in an equilibrium brine
Done a lot of equilibrium brining with #1 cure and dry curing with #2 cure, what I can't seem to find is information on using #2 cure in a brine. Do I just use 10.25% in my calculator (6.25% + 4% = 10,25%) to get PPM numbers?, are the PPM (parts per million) limits based on just the nitrites...
