Quick help

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Feb 10, 2018 18:23

I made some dried italian sausage. The casings were quite small. I kept the humidity at 75% and they are down to 48% weight loss in 3 weeks. They look and taste great, but What is the time that you usually want the cure #2 to dissipate? I thought I remember reading about this. Is it safe to vacuum pack them. Suggestions?

Post by **Bob K** » Sat Feb 10, 2018 18:41

Lou-
I wouldn't worry about it, next time anything that will be done in 4-6 weeks just use #1

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Feb 10, 2018 18:47

I did not know that. Most of the soppressata is usually done in 4 week or so, so you`re suggesting cure #1? What is the downside to using #1?

Post by **Bob K** » Sat Feb 10, 2018 19:09

For something done that Fast, none. You really only need the added protection of the nitrate to nitrite breakdown on sausages that still linger in the danger zone of bacterial growth. Aw is the major factor in the long haul after the initial protection of salt and nitrite followed by a ph of 5.2 or below. Many traditional sausages never make it below 5.3 so nitrate is used until a safe Aw is reached.

Better explained here: https://www.meatsandsausages.com/sausag ... ty-hurdles

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Feb 10, 2018 19:38

Good to know. Thank You Bob.

Kijek · Post by **Kijek** » Sun Feb 11, 2018 01:50

DAM! BobK, you have to rename yourself the "professor" LOL
I mean how do you remember all this Stuff????????

What are you a walking piece of prosciutto of the finest kind?