The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Venison Salami/Sopressata › Venison Salami/Sopressata
To your question on cure and salt. Yes do add the cure and salt amount to your recipe’s. Cures can be different in other parts of the world. Here in the states its called pink salt, insta cure & prague powder. Both cure 1 & 2
On the T-SPX.
For a 5 lb batch you need to use 1/4 tsp T-SPX mixed into 1/4 cup cold distilled water, set this aside and add it last.
The foodsaver bags will not work as good as the UMAi bags for salami and you could get bad things happen in the meat with the foodsaver bags.
On the posted link. That is a good site but is geared towards traditional style dry cure which requires temp and R/H
Here is some cure #2 info.
Used to dry-cure products. Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium nitrate and 16 parts salt. (1 oz. of sodium nitrite with .64 oz. of sodium nitrate to each lb. of salt.) It is primarily used in dry-curing Use with products that do not require cooking, smoking, or refrigeration. This cure, which is sodium nitrate, acts like a time release, slowly breaking down into sodium nitrite, then into nitric oxide. This allows you to dry cure products that take much longer to cure. A cure with sodium nitrite would dissipate too quickly. Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat when mixing with meat. When using a cure in a brine solution, follow a recipe.
Hope this helps some.