When making Chorizo I first cure the pork with the following mix:
Code: Select all
Sea Salt 2.50%
Insta Cure #2 0.25%
Demerara 0.30%
Dextrose (Glucose) 0.20%
However measuring everything for each batch takes time - and I was wondering it there was any reason why I can't make loads of the cure mix in advance - and then just measure once. ie I would make enough cure mix to last for many batches, grind it all - and them just measure the amount of cure mix I need.
Is there any reason why this is a bad idea? ie would anything react or go bad in some way? Ideally I'd want it to last for a few months in a sealed container.
thanks - reddal