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JoelTrebor,
Many thanks. I guess the real question I have is can I dry age it safely, having used cure #1 instead of cure #2? With bacon, it is expected to be cooked…I was trying for a thinly sliced, cured but uncooked product.
I haven’t had time to read through the Marianski book I just bought, but I will certainly look into it. Thanks for the link too!
By the way, all the information I can find on the use of celery, celery juice, powdered celery juice, ground celery seeds is pretty much repetitive…there are no publicly produced charts or studies on the amount of nitrate in any of them, as it is suspected that levels would vary wildly. The few experimental trials that have been done seem to be successful in at least producing meat that *appeared* cured, but as none of the folks doing this were in a food science lab, they had no way to test for microbial levels, nitrite/nitrate amounts, etc. and none of them felt comfortable dry aging their test products, choosing instead to cook the finished product in one way or another prior to consuming…a reasonable precaution I feel :).