Salami Cure

[philbert]

Hi, 

I'm looking to make my own salami after attending a recent curing and smoking course in Devon, UK.

The recipe we were shown has no preservatives, just salt.  Now, I understand that unless I get the humidity perfect there is chance of developing special treats like botulism so I'm happy to use a cure with nitrites/nitrates.

I have Weschenfelder's Supacure (and have just started my first bacon with it).  

My question is: can I use Supacure to ferment cure salami.  If not, can I add anything to it to turn it into an acceptable cure?  I'm not clear on what exactly is in Supacure so perhaps someone else in the UK knows the answer.

Cheers!

Phil

 

[BGKYSmoker]

 
Hi, 

I'm looking to make my own salami after attending a recent curing and smoking course in Devon, UK.

The recipe we were shown has no preservatives, just salt.  Now, I understand that unless I get the humidity perfect there is chance of developing special treats like botulism so I'm happy to use a cure with nitrites/nitrates.

I have Weschenfelder's Supacure (and have just started my first bacon with it).  

My question is: can I use Supacure to ferment cure salami.  If not, can I add anything to it to turn it into an acceptable cure?  I'm not clear on what exactly is in Supacure so perhaps someone else in the UK knows the answer.

Cheers!

Phil

What your using sounds like a curing agent, not a fermentation agent.

Hopefully one of the UK folks can help you.

Good Luck

 

[crankybuzzard]

Look at this link.

Wade knows his stuff.

http://www.smokingmeatforums.com/t/173060/cure-ingredient-update