Previously Cured Fat to New Salami
Posted: Mon Dec 03, 2018 18:00
Hey guys, quick query I am hoping someone can answer...
I have a whole load of wonderful cured back fat from a previous hog that I dried for a month and then froze. I don't see myself using it all in its current form and was wondering if it would be acceptable to add it to a new batch of salami that I am making? I cured it with cure 1 originally as it was for cooking purposes. If I minced it, added it to the new meat, omitted the salt for its weight but added an appropriate amount of cure 2 would I be safe? It has been frozen now for about 2 months.
Thanks in advance!
Tom
I have a whole load of wonderful cured back fat from a previous hog that I dried for a month and then froze. I don't see myself using it all in its current form and was wondering if it would be acceptable to add it to a new batch of salami that I am making? I cured it with cure 1 originally as it was for cooking purposes. If I minced it, added it to the new meat, omitted the salt for its weight but added an appropriate amount of cure 2 would I be safe? It has been frozen now for about 2 months.
Thanks in advance!
Tom