www.sausagemaking.org

This site http://lpoli.50webs.com/index.htm seems to be quite popular, but has a stark contradiction in it.

In the Introductions under the fermentated Sausage section, sub section curing salts it states that the recommended salt concentration (I assume total salt) is to be 2.5 to 3%. Yet in his fermented sausage recipe section most all (I haven't check them ALL) the recipes are under 2%.

Should someone trust the recipes, add more salt, or what?

That's a very good question - but I can almost hear a 'can of worms' being opened!

2% is very low for a fermented sausage. It doesn't allow 'much room for error'!

Phil

After finishing up all my stuffing and hanging, I reviewed my steps and found this contradiction. A small panic went thru me, and then I remembered the recipe was for pork+fat at 7#, but I added ingredients as if 5#. 20# of meat, all other ingredients at 4 times, so my salt content is just over 2%.

Still, the contradiction bothers me. Lots and lots of variables out there, and I like to share my creations. I can eat a dead frog with tire marks across its back, but I'm not certain of neighbors and friends being so resistant to off foods. I notice most people will put near anything in their mouth, so it is on me to be as careful as I can in sharing fermented meats.

Remember to add in the salt content of the cure # 2 to the salt added in Len Poli's recipes. I use 2.3 % total salt as my lowest level for salami. If you are looking at a specific recipe you want to try let us know and we can advise (though Len is very good).

I use 2% salt and 0.25% cure #2

But then again I do this for a living along with creating my own recipes

BriCan wrote:I use 2% salt and 0.25% cure #2

But then again I do this for a living along with creating my own recipes

I should be good then.

Brican's a professional who's been doing this 'since Moses was a boy'!

Home-curers without his experience may wish to use slightly higher levels of salt than he uses to be on the safe side. The salt helps to protect against spoilage bacteria - the good bacteria are more resistant to it that the bad. It also helps to lower the Water Activity, which along with a reduced pH will ultimately make the product safe.

Phil

When I first started with this salami, I had a neighbor remind me that 'that the way things use to be done, we are all lucky to be alive'. YMMV....

wheels wrote:Brican's a professional who's been doing this 'since Moses was a boy'!

I really feel my age now

I will make sure I buy you that pint next time home cuz by looks ov it I av not much time left

Home-curers without his experience may wish to use slightly higher levels of salt than he uses to be on the safe side. The salt helps to protect against spoilage bacteria - the good bacteria are more resistant to it that the bad. It also helps to lower the Water Activity, which along with a reduced pH will ultimately make the product safe.

Totally agree with you on this

Nah, I'm in the chair! I'll get the beer; you can push me all the way up them locks in Brierley Hill in return!

https://upload.wikimedia.org/wikipedia/ ... _Locks.JPG

Phil

wheels wrote:Nah, I'm in the chair! I'll get the beer; you can push me all the way up them locks in Brierley Hill in return!

https://upload.wikimedia.org/wikipedia/ ... _Locks.JPG

Phil

I'll need at least a couple after that climb