I've done Internet searching, no luck. I've read Marininski's fermented sausage book and he offered a nuanced discussion (don't have it with me ATM, I'll try to find pages later). But it seemed to be there was plenty of overlap between the hospitable range of the good and the bad buggies. He made it seem like you are trying to find the sweet spot to give yourself the best chance of being safe. But then watching 2 Guys and a Cooler vids (which I love by the way) and Eric presents a much simpler view, typically saying something like as long as the pH is below x.xx you are safe.
I really want to try dry curing some small pork and beef muscles, but I'm having trouble getting my self over this concern.
Thanks!
Edited to add: I'm not particularly squeamish when it comes to food safety. We drink and make cheeses from raw milk. I've been know to estimate "safe" canning recipes when I can't find what I want to can. I think I take a practical approach to food safety . But in this case I can't practically fathom why it's safe.
I really want to try dry curing some small pork and beef muscles, but I'm having trouble getting my self over this concern.
Thanks!
Edited to add: I'm not particularly squeamish when it comes to food safety. We drink and make cheeses from raw milk. I've been know to estimate "safe" canning recipes when I can't find what I want to can. I think I take a practical approach to food safety . But in this case I can't practically fathom why it's safe.