www.sausagemaking.org

Hi,

Started curing my own salamis, and I've used some formulations from len poli's site ... they call for dried spice ingredients (garlic powder, etc)

Has anyone cured salamis with fresh garlic / herbs? Bad idea?

Thanks

[sorry ... this question may be more appropriate for the Techniques forum]

Fresh garlic & herbs will have a different potency to dried - so you need to make adjustments. I suppose there is also the small chance that fresh may add contamination to the salamis.

I have used fresh crushed garlic on numerous occasions and have had no reason for complaint, using Spuddy's easy salami recipe.

Regards, Paul Kribs

I still haven't Dry Cured but in all my fresh and smoked sausages, I wash my store bought and home grown fresh herbs in water and 5ppm of bleach (chlorine) then I rinse twice in purified water. I have an RO filter so water quality is close to distilled water.

Any bit of dirt, a bug, a pesticide, etc. could destroy any sausage.


David