by wheels » Tue Sep 13, 2016 2:52 pm
For curing, smoking (optional), and drying for salami type products, that will be dried over a long period, use specific levels of salt (per recipe from reliable source) along with cure #2 and usually sugar/dextrose and culture.
For fresh smoked sausage just add cure #1 to the recipe.
For chorizo and other 'short term' dried products that are being smoked add cure #1. But, if you plan on keeping them for a while, use cure #2.
Likewise, unsmoked short term items that are being dried can be protected with cure #1 instead of cure #2.
Please note that the cures only protect from some of the nasty bacteria out there. Other procedures/controls are required for the others.
Stanley Marianski has authored a range of book's on the subject, I recommend anyone planning on making anything other than basic fresh sausage to invest in one before buying the meat.
Phil