Air dries salami/chorizo/pepperoni

Discussion in 'Sausage' started by sniper7990, Oct 21, 2015.

  1. sniper7990

    sniper7990 Meat Mopper

    Hi all, 

    do any of you have any recipes you can send me for any of the above sausages?

    I presume I will need Prague #2 powder, which I have at home, but was wondering about what % to use per g of gropund meat?

    Any advice will be much appreciated


  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Last edited: Oct 21, 2015
  3. sniper7990

    sniper7990 Meat Mopper

    Cheers for that.
    I dont suppose you know how that works out as % of weight of meat do you?
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I believe those can be air dried with a short term drying and cure #1 would be adequate, if the drying process was approx. 2 weeks or so.....
    Cure #1 and #2 are used in the same ratios.....

    1 oz. = 28.4 grams.... 25 #'s = 11,350 grams..... 28.4 / 11350 = 0.0025 or 0.25%
    Last edited: Oct 21, 2015
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well lets see if 25 pounds = 400 oz and you use 1 oz per 25 pounds (400 oz) that would give you 1/400 = .0025. Assuming that my math is correct. Not really sure why you are concerned about the percentage though.
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Most recipes I've seen call for 0.25% cure#2. That's what I go for.
    Last edited: Oct 21, 2015
  7. sniper7990

    sniper7990 Meat Mopper

    That's brilliant cheers guys...I give my cured meats to my family and my daughter so I get a bit anal over how much cure I use lol

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