Air dries salami/chorizo/pepperoni

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sniper7990

Meat Mopper
Original poster
Jan 13, 2015
156
17
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

Ta 

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