After reading about AJ's dry salami I am wondering if I can modify my favorite semi dry 10lb recipe which calls for 11/2 cups dry buttermilk and 2 tsp cure#1 to 1tsp cure#1 + 1tsp cure# then drying chamber till it achieves necessary weight loss?
Thanks for the reply. Would I be ahead using a mixture or just straight #2?difference will be in the fact that cure #2 has extra part of about 1% of nitrate mixed in... nitrate will break down in to nitrite over the period of time... think of it as a time delay backup protection...
I am just trying to make it shelf stable/Thanks for the reply. Would I be ahead using a mixture or just straight #2?
Just what I was wanting to know, thank you much! As a newbie to this site I am starting to love it, thanks again.You will not be ahead by using mixture of cure #1 and #2... just opposite....
Think of cure #1 as protection on "short run" for a product that you will cook, pan fry or bbq...
Cure #2 is protection on "long run" for a product that will be shelf stable for long period of time and which can be consumed as "raw"... panchetta, salami, prosciutto, hungarian or italian dry sausages... spanish chorizo etc...
Thanks for the reply,I use a lot of tenderquick myself, wish I knew the salt sugar ratio of TQ.The recipe i saw for AJs used seasoning and sodium nitrate and nitrite.
Tenderquick contains sodium nitrate and sodium nitrate.
If only you could control the salt and sugar content of TQ....
Great stuff. Lots of people don't seem to think it's a "real" cure, but it is.
It is good stuff, i use it for bacon, Canadian bacon, dried beef and summer sausage.
I used it to make shelf stable deer salami.
The salt and sugar levels in my opinion, can sometimes be limiting.
If not fermenting you’re sausage I see no reason for cure #2 ( which is 6.25% sodium nitrite about 1% sodium nitrate and about 92.75% salt). Nothing at all wrong with drying down sausages made with cure #1. I often wrap them in brown paper and leave them in the fridge to dry down.After reading about AJ's dry salami I am wondering if I can modify my favorite semi dry 10lb recipe which calls for 11/2 cups dry buttermilk and 2 tsp cure#1 to 1tsp cure#1 + 1tsp cure# then drying chamber till it achieves necessary weight loss?
thanks i'll be experimentingIf not fermenting you’re sausage I see no reason for cure #2 ( which is 6.25% sodium nitrite about 1% sodium nitrate and about 92.75% salt). Nothing at all wrong with drying down sausages made with cure #1. I often wrap them in brown paper and leave them in the fridge to dry down.
Another question, what do you use to control the PH?thanks i'll be experimenting
Just what I was wanting to know, thank you much! As a newbie to this site I am starting to love it, thanks again.
Thanks for the reply,I use a lot of tenderquick myself, wish I knew the salt sugar ratio of TQ.
In this case, incapacitate-CAnother question, what do you use to control the PH?
A big thank you for all the wonderful replies,so happy I found this site!In this case, incapacitate-C