Charcuterie: What if I leave this meat in my fridge for 6 months?

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?

Dead Of Winter: Dec 17, 2003; It's morning again in America.

Joborgzorz posted:

Planning to take my first go at charcuterie in the next few days by using the Ruhlman recipe/method in the OP.

I just want to confirm something though. The recipe says:

2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)

Is this referring to the pre-mixed curing salts (i.e. prague powder #1) or pure sodium nitrite? I'm assuming it's the blend but I'd like to be sure.

Thanks!

You would be correct -- the recipe calls for preblended curing salt.

Pure sodium nitrite is more suited to chemistry labs than kitchens -- it's toxic in certain amounts. That's part of the reason why curing salt doesn't contain much nitrite by percentage, and it's dyed pink to keep it from being confused with sugar or regular salt.

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?