I think what stops most people is that they're conditioned to think they can't do it.... Simple people have been doing it for thousands of years...... the best information (in english usually) is that they have to carefully add carcinogen preservatives to the process in some draconian threat. It was not done this way historically. Simple people did this, safely.... and without the pseudo science. I challenge anyone to find an Italian language salumi maker who uses nitrates/nitrites. In the homeland of salumi.... it just doesn't exist from anyone credible..... It immediately drops the category of meat from "craft" to "oscar meyer weiner" In North America, I challenge anyone to find a single case of botulism (what I'm told we're trying to prevent with curing salt) on the CDC database. They track botulism very closely. There are certainly documented cased from factory producers who used curing salts..... not one from a home producer using traditional, salt-only methods. Period..... People keep telling me I haven't done the research... but I'm pretty sure they're just parrots I feel as though someone says something on RU-vid or whatever... then someone regurgitates it... then a bunch of others repeat it.... and before you know it... that's the "right way". My best advise is to go talk to a really old person who is doing what you want to do. Unlike say, two Guys and their cooler who are skilled in marketing themselves and adhering to basically the same standards as Tyson Meats. I'm hoping most of you have higher aspirations... Don't sterilize your meat..... You need to build relationships with local butchers and farmers.
Thanks for taking the time. Opinions always welcome, after writing the equivalent of 5 novels on my meat curing website. I've tried to take facts, check them and look at any topic with that crazy thing called common sense. The history of the nitrate/nitrite is quite fascinating with the meat industry pushing hard for it, since it speed up production process and of course pink ham is a lot easier to sell then grey (like red tomatoes and orange carrots!). Regurgitation is very common both on youtube and websites thats for sure. I've tried to study the subject for 20 years and that's what I share. Not commercial super risk adverse, just home production that had about a 99% success rate. I've taken every opportunitiy to visit quality producers in Calabria, Around Parma, USA/Indianpolis (Smoking Goose - Awesome place), Australia, Germany, Slovakia, Austria, New Zealand and UK. Cheers Tom (I agree quality butcher, harvesting yourself or growing a pig is ideal - sadly not ideal for most folks)
@@eatcuredmeat I appreciate the way you're rolling this out. I'm not here to judge... I'll leave that to the no-nothings who are selling something. And, I'm not against selling something.... I only get ticked when some guy and his cooler are accepted as legitimate because he deletes comments that point out his lack competence. So far, I'm liking your approach...
I am dry curing pancetta and a large ribeye. My dry aging chamber consistently stays at 36 degrees Fahrenheit with great air circulation. I am using insta cure #2 and drying aging the meat for 42 days. Will the low temperature of my chamber prevent the convection of nitrate to nitrite? Will my meats be safe to eat using insta cure #2 with my chamber conditions?
