redzed,
Thanks for the very helpful and useful info.
Search found 3 matches
- Tue Dec 10, 2019 18:17
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 6441
- Tue Dec 10, 2019 04:27
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 6441
Re: Cure #2 with different percent of sodium nitrate
Thanks so much for the responses to my question. Glad I’m not the only who has run across this question. Its good to know that both can be used interchangeably and it is interesting to learn that there is no definitive answer.
- Mon Dec 09, 2019 04:45
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 6441
Cure #2 with different percent of sodium nitrate
Hello, I am new to this forum and dry curing. I am have enjoyed reading this forum to learn about the process. I have made bacon and pancetta in the past and now have my first coppa drying in Umai bags in the fridge. My question concerns cure #2. I have 2 different cure #2s, one contains 1% sodium n...