advice for complete newbie please!

Air dried cured Meat Techniques

advice for complete newbie please!

Postby PeteA » Mon Sep 06, 2004 9:07 pm

Hi Franco - I've just received your basic salami/chorizo pack - looking at the recipe/instructions, there is no mention of the Cure #2 that was supplied - is this to be used after, or is it for post curing???

I also recieved a large bag of what is labelled "Ready Mix Cure" - is this (i am hoping!) the free sample of bacon cure?? Don't need instructions for bacon as I make it regularly - if so, I'll try it and let you know how I find it...
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cures etc.

Postby Franco » Tue Sep 07, 2004 7:29 am

Hi Pete,
the chorizo and milano salami mixes contain cure 2, the extra cure 2 I have sent is for when you make your own mixes, wherever you see Pragu powder number 2 or cure 2 in a recipe use this.

The ready mixed cure is for bacon.

Thanks
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Postby PeteA » Tue Sep 07, 2004 8:12 am

cheers Franco!! That makes sense now!! Only other thing - how long should they hang for at 26-30oC with high air circulation?? ALso - I don't have a smoker (yet) - can I still make these salami/chorizo sausages with out the need to smoke them??

thanks!
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