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Author Topic: Interesting Curing Salts Chart - Everything you wanted to know  (Read 2792 times)

Barrel99

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Interesting Curing Salts Chart - Everything you wanted to know
« on: April 03, 2015, 03:18:50 PM »
Thought this would be good to have on the forum for reference. Let's see what our resident experts have to say about it. It does say for Sausage making only if that applies.

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
« Last Edit: April 03, 2015, 03:35:28 PM by Barrel99 »
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Arnie near Fort Lauderdale, Florida

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paidin

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Re: Interesting Curing Salts Chart - Everything you wanted to know
« Reply #1 on: April 03, 2015, 05:51:46 PM »
excellent chart.  I referred to this when I started making sausage.
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the SI#4 should be named "The American" because you can do everything in excess with it.  Just because you can.  'Murica!

DivotMaker

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Re: Interesting Curing Salts Chart - Everything you wanted to know
« Reply #2 on: April 08, 2015, 09:20:48 PM »
Thanks for sharing, Arnie!  I'll post this in the charcuterie section.
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Tony from NW Arkansas
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