All the perfect, Lori! In previous days semi-dry sausages like this one had been dried in cool cellars at 55F and 75%RH for a couple of days to lose further moisture. That helped them keep recent for months with out refrigeration. If you’re taking them on trip the place there will probably be intervals of time when you do not have a fridge round, hold the sausages to dry for a couple of days.
Joanne, check out the second remark from the highest. It is a curing salt that helps stop progress of pathogenic micro organism and offers the sausage it is good pink colour.
Lukasz, sure, that is true. The quantity of salt that Morton provides per specified quantity of sodium nitrite and sodium nitrate is increased than in Treatment #1.
combine, fry slightly piece and consider. Then add extra salt if wanted. Slightly laborious, however that is the surest means. Be sure that to measure and write down the ultimate salt ratio so you do not have to do it subsequent time.
Okay nice. One different query, the tender fast directions say to rinse the meat after curing. Or will that kill the flavour?
Lukasz, you sometimes rinse the meat after dry or moist brining, say once you make capicola, ham or bacon. You try this as a result of the quantity of salt and treatment #1 (or 2, relying on what you’re making) is way increased than what you’d use for making smoked sausages. It’s anticipated that adequate quantity of salt and treatment will probably be absorbed throughout brining course of (may be as much as …