Very interested in your article. I have found that if you omit the nitrate then the meat will be an unattractive grey colour. The use of a regular curing mix containing salt,nitrate and nitrite will give you a finished product with a pink colour. I haven't got the spice mix right yet. There is one big potential problem however! - ram taint. This can only be avoided by using meat from a female sheep, lamb or ewe.
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In Print This Week:
Feb 16, 2017
vol XXVIII issue 7
Under the Color of Authority
The North Coast Journal
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