Hi All,
I am now entering into week 5 or day 30 of my first attempt at Salami Curing.
Could i get some input on waiting time. As i have heard different times at different sources i.e Youtube compared to online recipes.
I have used instacure 2. On my package instructions are to use one level teaspoon for 2kilos 200grams of meat.
My butchers machine was broken on the day of buying and getting it minced. I only have a manual machine at home and it turned some of the fat into a butter substance.
I ended up with 1kilo 400grams from my bought 2.2 kilos.
seeing how i had less than 2.2 kilos.
I used less Insta cure 2. Rather than a level teaspoon which equals roughly 5-6 grams i used 3-4 grams.
The recipe i am following says to cure for 35-40 days. On youtube i have seen Salami makers say 2 months for a yield of 2kilos. My plan is to give it this week and one more before weighing and seeing if all together they have lost 25-30% of original weight.
I would greatly appreciate some advice on how long to wait? I am now entering my 5th week by this Saturday it will be 34 days. Im in no rush obviously i want it to be safe when i try it out.
Cheers