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by Jeff M
Tue Apr 20, 2021 07:26
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 16
Views: 6439

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...