The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Fermentation question – 32mm sausage › Fermentation question – 32mm sausage
Trebor,
Thanks, will ferment longer and then dry.
On the cure # 2, have been using .30 % for years with capocollo, pancetta, lonzino. I would not go above this, but it’s acceptable.
FDA Revised as of April 1, 2017 –
3) As a preservative and color fixative, with sodium nitrate, in meat-curing preparations for the home curing of meat and meat products (including poultry and wild game), with directions for use which limit the amount of sodium nitrite to not more than 200 parts per million in the finished meat product
200 ppm = 0.0002
7 G cure # 2 contains .0625 nitrite or .4375 G nitrite
2245 G total meat weight X 0.0002 = .45 G allowable
So just under allowable. On the other hand, if the general consensus is .25% and this is successful, I may trim it back.
Thanks.
Mike