Search found 4 matches

by Marcelo
Mon Jul 29, 2013 19:14
Forum: Other products
Topic: Skin On Pancetta?
Replies: 14
Views: 14407

My pancetta arrotolata made without the skin is dripping something like fat, does not smell bad, but this white goo drips. Bellies were curing two weeks in the refrigerator, sealed in plastic, then tied fine them and left to dry at room temperature + - 15C. and now in third week, started dripping. A...
by Marcelo
Fri May 31, 2013 20:45
Forum: Dry Cured Meats and Sausages
Topic: Nitrate/Nitrite content varies from country to country
Replies: 9
Views: 18651

I keep reading a lot, but things are still confusing. Here in Brazil, it is difficult to find pure curing salt, with no seasoning, and seasonings ready I am not pleased. Purchased two types of curing salt. one said 6% sodium nitrite and 94% salt. the other does not bring proportions, but says it con...
by Marcelo
Sun May 26, 2013 23:12
Forum: Dry Cured Meats and Sausages
Topic: Nitrate/Nitrite content varies from country to country
Replies: 9
Views: 18651

so, should I use 2.5 gr / kg 0,25% cure # 1 and add more salt and seasonings and wait for the right time to cure every recipe, and so smoke or cooking. or 1% if it is something that will dry without cooking or smoke and eat before 60 days. I'm still learning to use only the cure # 1 only later I try...
by Marcelo
Sun May 26, 2013 19:27
Forum: Dry Cured Meats and Sausages
Topic: Nitrate/Nitrite content varies from country to country
Replies: 9
Views: 18651

Recently bought a kg of salt and cure # 1, here in Brazil is sold with 6% sodium nitrite, and the seller informed me that it should use the package to 25kg of meat, this is 40gr per kg. 4%. Is this possible?