strange sharpness at back of throat with homemade sausages

Tips and tecniques on dryng drying, curing etc.

Re: strange sharpness at back of throat with homemade sausag

Postby DanMcG » Sun Apr 02, 2017 10:26 pm

cashmkr2001 wrote:I now use no more than 25 grams and it's much better.

25 grams per Kg? I would use 2.2 grams.
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Re: strange sharpness at back of throat with homemade sausag

Postby cashmkr2001 » Mon Apr 03, 2017 10:21 am

As mentioned in this thread, I'm based in Northern-europe and cure#1 is not available to us, so we use nitritesalt with a 0.6% 25 grams of cure#1 in a kilo of meat would be 1,5 grams of nitrite which is, if consumed at once, well above the lethal dose. Some soreness in the back of my throat would be the least of my problems.
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Re: strange sharpness at back of throat with homemade sausag

Postby wheels » Mon Apr 03, 2017 2:30 pm

I'm glad that the problem's solved.

Phil
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