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ImStev on
First attempt at whole muscle. No nitrate salt needed for the recipe cured for 10 days in vacuum bag in home refrigerator. Let the waiting begin.
Vuelhering on
Basturma was the very first thing I cured, although I did use nitrite salt. I think I still have some chemen in the fridge from a recent batch. It keeps pretty well due to the salt content.
(btw, *nitrite*, not nitrate.. big difference. Like, the difference between water and hydrogen peroxide.)
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Hi /u/ImStev if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
First attempt at whole muscle. No nitrate salt needed for the recipe cured for 10 days in vacuum bag in home refrigerator. Let the waiting begin.
Basturma was the very first thing I cured, although I did use nitrite salt. I think I still have some chemen in the fridge from a recent batch. It keeps pretty well due to the salt content.
(btw, *nitrite*, not nitrate.. big difference. Like, the difference between water and hydrogen peroxide.)