by ped » Fri Jan 18, 2013 6:27 pm
Thanks Phil, but as an example, if you just hang beef for a period you can still eat it raw if it is quality meat right?, but if you wanted to eat it raw past what is generally accepted (whatever that might be?) as a reasonable hanging period could you add cure#1 and it still be edible raw?. I suppose you could apply that question to a salami that has cure#2, can you eat it before all nitrite/nitrate has been absorbed, say after a month or so when the meat is still soft?
Ped