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New to curing looking for guidance

indaswamp

Smoking Guru
OTBS Member
7,040
3,510
Joined Apr 27, 2017
Have you bought the book The Art of Making FERMENTED SAUSAGES by Stanley and Adam Marianski? If not, buy it today. Best $20 bucks you will spend learning about this hobby. Read it cover to cover....it is all in the book. Read it cover to cover at least 5 times, you will learn more as you make salami so refer back to it often.
 

SmokinEdge

Master of the Pit
SMF Premier Member
1,123
710
Joined Jan 18, 2020
I used 2.5 percent and 0.25 prauge1.
I’m guessing you applied 2.5% salt and 0.25% cure #1 (Prague)? If so, and you think it’s salty, I would cut the salt to 2.0% then add cure. This will give you 2.25% salt. Not recommend to go much below that on dried product.

What you have done looks real good. Congratulations.
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
Have you bought the book The Art of Making FERMENTED SAUSAGES by Stanley and Adam Marianski? If not, buy it today. Best $20 bucks you will spend learning about this hobby. Read it cover to cover....it is all in the book. Read it cover to cover at least 5 times, you will learn more as you make salami so refer back to it often.
Yes I have it after you recommended it in one of these threads :). Working my way through it.
 

stackhsc

Fire Starter
47
16
Joined May 14, 2015
I’m guessing you applied 2.5% salt and 0.25% cure #1 (Prague)? If so, and you think it’s salty, I would cut the salt to 2.0% then add cure. This will give you 2.25% salt. Not recommend to go much below that on dried product.

What you have done looks real good. Congratulations.
Thanks. Yes your assumptions are correct. Appreciate the info on the minimum salt level too.
 

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