Cure #2 in small pepperoni?????

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65valiantwin
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Cure #2 in small pepperoni?????

Post by 65valiantwin » Tue Nov 27, 2018 16:33

Hi guys,

I've got a good recipe for pepperettes (small pepperoni), that calls for Cure#1 and smoking. I'd like to use the same recipe but dry cure them instead of smoking, can i just remove the Cure#1 and replace with #2?

Also, i'll be stuffing into small (17/19mm) casings, i'm assuming they'll be very quick to dry, does this give the nitrates in Cure#2 enough time to break down?

Thank you in advance for the help,
Jeremy
reddal
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Post by reddal » Tue Nov 27, 2018 18:49

I'd guess sausages in those tiny casings will dry very quick - ie a week or so?

If so then I think you are better off with cure#1. I cant remember the threshold, but you need to be drying for quite a few weeks to justify cure#2.

- reddal
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redzed
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Post by redzed » Tue Nov 27, 2018 18:52

Absolutely no need for #2.
65valiantwin
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Post by 65valiantwin » Wed Nov 28, 2018 15:16

Thanks guys, i knew i came to the right place :wink:
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