Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
by thirdeyeo4 » Fri Dec 16, 2016 12:56 am
So yes total newb question and mistake. I made the Spanish Chorizo Ruhlman recipe and am pretty sure I didn't add the kosher salt. It has already fermented. I'm guessing I should just throw it out? Thanks
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thirdeyeo4
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by NCPaul » Fri Dec 16, 2016 11:24 am
Welcome to the forum.
It would be my inclination to do so; salt is the first safety hurdle in making dry cured sausage. The initial addition of salt drops the water activity down to 0.96-0.98 which slows bacterial growth.
Fashionably late will be stylishly hungry.
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NCPaul
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by wheels » Fri Dec 16, 2016 4:12 pm
Welcome.
I agree with NCPaul. I'd start again.
Phil
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wheels
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by montanaSalami » Fri Dec 16, 2016 6:58 pm
If the fermentation has only just started the salt should be evident by taste. Could the meat have gone bad already? A tiny taste shouldn't harm you. If there is no salt taste, then lesson learned and get it in to the city dump.
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montanaSalami
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