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- Tue Apr 20, 2021 07:26
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 11457
Re: Cure #2 with different percent of sodium nitrate
I just recently started making Salami, and two days ago decided to try the Saucisson de L’Ardéche recipe listed on the MeatsandSausages web site. As I was gathering all my ingredients, I balked at the amount of garlic it called for, so did some searching and ran across another post on this site that...