Comments on: The Cure

By: SaltShaker » Blog Archive » Bondi, Cured Bondi

SaltShaker » Blog Archive » Bondi, Cured Bondi — Tue, 09 Sep 2008 21:35:25 +0000

[…] 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: dan

dan — Sat, 05 Apr 2008 14:56:09 +0000

I bought them all at one of the chemist’s shops near to the Facultad de Medicina here.

By: Marc

Marc — Fri, 04 Apr 2008 21:23:48 +0000

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

Ken Sternberg — Fri, 04 Apr 2008 15:37:59 +0000

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

David Singer — Thu, 03 Apr 2008 22:10:25 +0000

Hey Dan do you do delivery? 🙂

My that looks good.

By: dan

dan — Thu, 03 Apr 2008 21:49:15 +0000

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…