From what I've learned, it appears nitr a te salts are regulated in Holland and only available for "industrial use". Hence a #2 equivalent is not readily available. From what it appears, some people here just use Coloroso salt (nitrite only) for everything, cures long and short. This was explained t...

Very impressive! Do you plan to use for warm temperatures (fermenting) as well?

Jan, I know for a fact that nitrates are used in the EU as I see E251 and E252 on labels. Just the other day I picked up some delicious Black Forest ham in a supermarket which listed both E250 and E252, along with E301 (ascorbic acid). Let's not forget: they invented charcuterie here !! I dunno, may...

So I found the email address on the blog of the author of this Dutch book, and I sent him an email yesterday, explaining my understanding that sodium nitrate is required along side sodium nitrite for extended cures, and that I was trying to find an equivalent for Instacure #2 in the Netherlands. I j...

I'm having a hard time getting a proper answer to this. I've just gotten my hands on a recent book in Dutch on sausage making, Over worst (2011). In the section on curing salts, it states that there is no longer any reason to use sodium or potassium nitrate ; sodium nitrite in the form of Coloroso s...

Thanks for the info, very helpful. I love to walk, so I'll see whether I can find a map with hiking trails and/or some kind of guidebook in English for the area. If I can find neither, I am sure I will manage nonetheless ;) Somehow I can't see giving cash as a present. My cousin works in finance (Ci...

Almost all of the recipes in that book are Brian Polcyn's.

I stand corrected, thanks.

The reviews of Salumi on Amazon are decidedly mixed.

Hi y'all, I realize this is a Sausage Forum, so I beg your indulgence while I get up to speed first with some whole muscle cures. I promise to start grinding soon. I had excellent results with duck prosciutto and was up for a fresh challenge. From an artisan butcher I discovered at a local farmer's ...

Hi ya'll A second cousin of mine is marrying a Polish girl and the wedding is to be held in her hometown of Sanok, at the end of June. I've never been to Poland and would welcome any tips for places to see, and especially things to eat, in that part of the country, which is quite near the border wit...

@ChuckWagon: thanks for the explanation and and the info in the link, which I studying carefully. Part of what is confusing me is that I see some folks using #2 for dry-curing without fermentation . See for example this recipe: Guanciale . In his recipe, Ruhlman however suggests a teaspoon of pint s...

My belated thanks for the suggestions given above. After reading the detailed information here: <http://www.wedlinydomowe.com/sausage-making/grinding-meat> I realized that a manual grinder would suit my purposes fine (I am not doing any kind of volume here), and, as the author suggests, it would be ...

Hi y'all, I have a copy of Ruhlman's Charcuterie which uses Instacure #1 or #2 in various recipes, and I trying to sort out how to deal with this stuff, as where I live (the Netherlands), curing salts appear to be sold differently. Here we have Coloroso , which is white and contains 0.6% sodium nitr...

Actually, my native tongue is English I am a New Englander by birth. Just a "resident alien" here.

There isn' t actually much in Dutch on that page besides size, watts, and manufacturer.

Thanks for the helpful reply! I live along and don't have much freezer space, so wouldn't expect to be grinding more than a couple kilos at a time, at the most, to make pâté (and soon sausages I hope), so something like this should be sufficient for me. I like to do a bit of research before buying, ...

Hi all,

I'm thinking of buying this Delitec meat grinder:

http://www.vuurenrook.nl/webwinkel/7000 ... litec.html

#12, 1000 watts. Price is &#8364;179

Never heard of this brand before. Anyone heard anything about Delitec?

I would be open to suggestions regarding some similar.

TIA