Nitrite only Salami question?

Air dried cured Meat Techniques

Re: Nitrite only Salami question?

Postby Swing Swang » Sun May 01, 2016 9:21 pm

BriCan - thanks for the comments/clarification regarding my earlier post - I will have to go back to Marianski's tables on salt/casing diameter/trichinosis because in the light of your post I may have misunderstood what was being said - Philip
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Re: Nitrite only Salami question?

Postby wheels » Sun May 01, 2016 10:51 pm

Trichinosis shouldn't be an issue in the UK, but looking at the US standards on the Marianski site it appears that most of what we do here would be OK if it was.

I'll leave Robert (Brican) to advise further on lower temperature drying, but it is worth pointing out that when he says that you can dry meat at 3°C it's not as simple as just putting into the fridge. He also specifies a RH of 70% - 75%. In a typical fridge in the UK at 3° this is likely to require some form of 'intervention'.

Perhaps that's best discussed in a new topic as it's a big subject and somewhat unrelated to the question that Ped asked.

Phil
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