×

Notice

The forum is in read only mode.

Salt box method

  • Mr.Tj
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
1 month 3 weeks ago #16044 by Mr.Tj
Salt box method was created by Mr.Tj
Hello
Is it possible to dry a whole cut using salt onley and then grind it for salami in order not to use nitrates?
More
1 month 3 weeks ago #16045 by BagLady
Replied by BagLady on topic Salt box method
Whether whole muscle or ground, for slow dried cured product, you should always use slow acting curing salt to prevent certain pathogens. Instacure #2 is a controlled combination of nitrates and nitrites for both immediate and slow release to protect throughout the drying process.

Dry aging geek
  • Mr.Tj
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
1 month 3 weeks ago #16046 by Mr.Tj
Replied by Mr.Tj on topic Salt box method
But when i dry it the environment is not moist in order for pathogens like botollonium to grow on it. I am asking becouse i do not want to use cure salt. I want to make kabanossi. From what i undestood i need to smoke it high enough to kill any pathogens yet not too high so the fat does not leak outside
Time to create page: 0.401 seconds
Powered by Kunena Forum