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Dazmac, You are so correct. All my Italian friends and their very extended families have been making Salame with salt only as a curing agent.They only added hot chile powder/flakes and all home grown too.
They are all still alive and well and several are in their mid 90’s and still helping out in May when it’s salame time here.
Since shifting the the Sub Tropics, I decided that cures are a good safeguard as really cold winter are unheard of where I live.
There are a lot of discussions about cures on the net and on Forums about this touchy subject but personally I will always use cures.
The amounts are really miniscule and work their way out of the meat anyway over a period of time.
I do know that meat/sausages were cured for hundreds of years but people also had a shorter life span and nobody really knew the cause when they kicked the famous bucket unexpectedly.
Use cure my friend, you will sleep better at night!!!!!!!!!!