Comments on: The Cure http://www.saltshaker.net/20080403/the-cure Casting a little flavor (and a few aspersions) on the world of food, drink, and life Mon, 13 Oct 2008 13:08:26 +0000 http://wordpress.org/?v=2.6.2 By: SaltShaker » Blog Archive » Bondi, Cured Bondi http://www.saltshaker.net/20080403/the-cure#comment-168645 SaltShaker » Blog Archive » Bondi, Cured Bondi Tue, 09 Sep 2008 21:35:25 +0000 http://www.saltshaker.net/20080403/the-cure#comment-168645 [...] that I’d stopped making sausages and such after my first flurry of posts on fresh chorizos, cured chorizos, merguez and summer sausages. But no, I’ve continued to make some of those and do a little [...] [...] that I’d stopped making sausages and such after my first flurry of posts on fresh chorizos, cured chorizos, merguez and summer sausages. But no, I’ve continued to make some of those and do a little [...]

]]> By: Marc http://www.saltshaker.net/20080403/the-cure#comment-105380 Marc Fri, 04 Apr 2008 21:23:48 +0000 http://www.saltshaker.net/20080403/the-cure#comment-105380 Thanks, that's what I was thinking but wasn't 100% sure. I've seen a few recipes in a local cookbook without those and they seemed a bit sketchy. I haven't seen polyphosphate on many recipes, is it really neccessary? I mean I thought nitrates/nitrites preserve the color just as well. (from what I've read) And where would one acquire sodium nitrate? I think I'd like to try my hand at pastrami or corned beef before chorizos. Thanks, that’s what I was thinking but wasn’t 100% sure. I’ve seen a few recipes in a local cookbook without those and they seemed a bit sketchy. I haven’t seen polyphosphate on many recipes, is it really neccessary? I mean I thought nitrates/nitrites preserve the color just as well. (from what I’ve read)

And where would one acquire sodium nitrate? I think I’d like to try my hand at pastrami or corned beef before chorizos.

]]> By: Ken Sternberg http://www.saltshaker.net/20080403/the-cure#comment-105329 Ken Sternberg Fri, 04 Apr 2008 15:37:59 +0000 http://www.saltshaker.net/20080403/the-cure#comment-105329 Yes, delivery please! If you just seal them up in a vacuum packed plastic bag, I'll bet they get past U.S. Customs. Think of the marketing angle. Authentic Argentine sausage made by a nice Jewish boy from B.A. Yes, delivery please! If you just seal them up in a vacuum packed plastic bag, I’ll bet they get past U.S. Customs. Think of the marketing angle. Authentic Argentine sausage made by a nice Jewish boy from B.A.

]]> By: David Singer http://www.saltshaker.net/20080403/the-cure#comment-105142 David Singer Thu, 03 Apr 2008 22:10:25 +0000 http://www.saltshaker.net/20080403/the-cure#comment-105142 Hey Dan do you do delivery? :) My that looks good. Hey Dan do you do delivery? :)

My that looks good.

]]> By: dan http://www.saltshaker.net/20080403/the-cure#comment-105137 dan Thu, 03 Apr 2008 21:49:15 +0000 http://www.saltshaker.net/20080403/the-cure#comment-105137 Absolutely - a mixture of common salt with some sodium nitrate and a little bit of potassium nitrite (1 kilo:60 grams:6 grams), plus some polyphosphate to help preserve the color (6 grams). Pretty much impossible to really properly cure meat over several weeks without nitrates... Absolutely - a mixture of common salt with some sodium nitrate and a little bit of potassium nitrite (1 kilo:60 grams:6 grams), plus some polyphosphate to help preserve the color (6 grams). Pretty much impossible to really properly cure meat over several weeks without nitrates…

]]> By: Marc http://www.saltshaker.net/20080403/the-cure#comment-105135 Marc Thu, 03 Apr 2008 21:33:57 +0000 http://www.saltshaker.net/20080403/the-cure#comment-105135 Did you use any kind of nitrate with these? Did you use any kind of nitrate with these?

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