I'm relatively new to the forum, but I am very grateful to all the advice and knowledge being passed on. I made a couple of salami's before christmas using the recipe in HFW's river cottage book. It wasn't until I found the this forum that I became aware of the risks of not using a cure -many thanks especially to Franco, Oddley and Parsons for all the info posted on the site. So after buying some cure 2 and a bit of research, I now have a couple of rather fine looking strings of Salami & Chorizo hanging in my cellar. Which, hopefully, in a couple of months or so, I will be able to eat safe in the knowledge that I won't be poisoning myself of my family.
Thanks chaps