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Now your freaking me out! I agree the UMAi recepies have it listed. I have followed the Mark Ruhlman books and have been pleased with the results so far. The whole muscle recepies do not have #2 in them but the dry aged sausage recepies do.
Are you telling me I’m in a danger zone here. At this point the whole muscles have not left the lower temps of the regular refrigerator. The salami has #2 in it, think it would be ok in the cabinet?
Need some opinions here please. My post started in one direction here and seems to be taking me (maybe luckily) in an unexpected direction.