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Minimum Cure time
Posted: Wed Apr 09, 2014 11:53
by Diced
Hi all,
I have been making sausages for about a year and am planning my first attempt at salami. I have just one question that i couldn't find an answer to. If I use cure #2 is there a minimum cure time to ensure the amount of nitrites and more importantly nitrates is not too high?
I am planning on using hog casings and the recipe said they can be cured in as little as 2-3 weeks. Is this too quick?
Cheers
Re: Minimum Cure time
Posted: Thu Apr 10, 2014 15:59
by el Ducko
Diced wrote:Hi all,
I have been making sausages for about a year and am planning my first attempt at salami. I have just one question that i couldn't find an answer to. If I use cure #2 is there a minimum cure time to ensure the amount of nitrites and more importantly nitrates is not too high?
I am planning on using hog casings and the recipe said they can be cured in as little as 2-3 weeks. Is this too quick?
Cheers
The idea is to hit a STARTING concentration, such that you have sufficient nitrite/nitrate to cure yet don't have too much. Both concentrations decline as time goes by.
As to the time, I have not yet made my own salami, so cannot claim to know much, but it appears to me that you are in too much of a hurry! (That's understandable, but...) Let it take its time, drop in pH as it will, decline in weight as it will. No hurry. Let it mellow. You'll be glad you did.
Posted: Thu Apr 10, 2014 22:17
by Chuckwagon
Hi Diced,
Moving from "fresh" and "cooked-cured" sausage to "air dried" sausage separates the men from the boys. It requires much practice and patience, but even more knowledge of how bacteria work. May I suggest reading the entire forum called "Project A"? There is a terrific amount of information in the posts and you may save yourself a lot of grief reading other peoples failure and success explanations.
I`d also like to suggest that you follow each rule specifically. Many folks think they can "fudge" just a bit and have it come out successfully. Won`t happen! However, if you adhere to the ingredients and procedures of tried n` true recipes, you should do well. Good luck and keep us posted!
Here a handy link:
http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
Best Wishes,
Chuckwagon