Dried Meats/sausage without the use of instacure

[Jim]

Hello Elad,

Instacure or sodium nitrite is used in dry cured meats is for safety reasons to prevent growth of pathogens that can harm a human.
There are dry cured products sold in US that are labeled “nitrite free”, however they utilize nitrites found in vegetables like celery. The processors that sell these products are using celery extract or celery seed to add nitrite to the meat. We do not recommend making dry cured meats without the use of sodium nitrite.