Re: Some questions about making salami
Posted: Mon May 18, 2015 3:23 pm
You're probably right Swing Swang and after more googling and reading I'm erring to the same % I use in my pepperoni. Also I read that BriCan only uses about 2% - can't be bad.
Cranked the freezer up to full power yesterday and this morning it was reading -29C so should get the trich sorted out in a couple of days.
Now I've just realised that the fibrous casings I'm using might not be suitable for drying so trying to get more info on them.
The other thing that is pertinent is that I wont be using cure #2 but I will be using the nitrite and nitrate. As I have the option should I use them in the same proportion that is in cure #2 or is there a more optimal balance for making dried salami?
Cranked the freezer up to full power yesterday and this morning it was reading -29C so should get the trich sorted out in a couple of days.
Now I've just realised that the fibrous casings I'm using might not be suitable for drying so trying to get more info on them.
The other thing that is pertinent is that I wont be using cure #2 but I will be using the nitrite and nitrate. As I have the option should I use them in the same proportion that is in cure #2 or is there a more optimal balance for making dried salami?