Page 1 of 1

Cure #2 in small pepperoni?????

Posted: Tue Nov 27, 2018 16:33
by 65valiantwin
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,

Posted: Tue Nov 27, 2018 18:49
by reddal
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

Posted: Tue Nov 27, 2018 18:52
by redzed
Absolutely no need for #2.

Posted: Wed Nov 28, 2018 15:16
by 65valiantwin
Thanks guys, i knew i came to the right place :wink: