Toggle sidebar

Search results

  • 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.
  1. 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.
Top Bottom
Back
Clicky