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.
Make sure you're signed up so we can inbox you the latest.
Login to choose your subscriptions!
In Print This Week:
Apr 27, 2017
vol XXVIII issue 17
North Coast Journal
Website powered by Foundation