The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Salt ine recipe for Venison salami › Salt ine recipe for Venison salami
April 19, 2017 at 11:01 am
#11072
Member
quote hunter” post=9356:
…Brian Polcyn from the book “Charcuterie” uses that exact 1.8% measurement as well. What am I to do?
They also recomend using 20 grams culture per 5 lbs sausage :ohmy:
Reguardless of the source of the recipe it is always best to calculate the amounts of cure and salt yourself. Even though you may trust the source typos happen. I use between 2.5 and 2.8% salt and .25% cure in fermented sausages