Accidentally used Prague #1 instead of #2..

Air dried cured Meat Techniques

Accidentally used Prague #1 instead of #2..

Postby Camshaft1016 » Mon Oct 02, 2017 12:52 pm

I accidentally used Prague #1 in a batch of dry cure Soppressata.. is the batch ruined or will it be OK if no bad mold forms?
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Re: Accidentally used Prague #1 instead of #2..

Postby NCPaul » Mon Oct 02, 2017 10:33 pm

What is the diameter of the casing? Did you use a starter culture? Did you check the pH?
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Re: Accidentally used Prague #1 instead of #2..

Postby DanMcG » Wed Oct 04, 2017 10:18 am

Personally I don't think I'd dry cure it, but I wouldn't throw it out either, I'd cook it and enjoy it like a deli cut salami.
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Re: Accidentally used Prague #1 instead of #2..

Postby wheels » Wed Oct 04, 2017 1:20 pm

^Good call if it's a large one.

If it's a smaller casing (say 1¼-1½"), chances are it should be OK.
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Re: Accidentally used Prague #1 instead of #2..

Postby NCPaul » Wed Oct 04, 2017 11:35 pm

Agree with you both. :D Large diameter, cure for 10 days then cook - cotto salami. Small diameter with good fermentation should dry OK.
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