Thread: Salami - curing agent

Hi there,
Those who make their own salami - what curing agent do you use? I cant find any at all. Thanks!

Freezer it until want to eat it and it's a non issue.

https://nz.thecasingboutique.com/col...ures-and-salts is where I get mine from and my casings
Both cure 1 and 2 available depending on what style you are making (hot smoked or fermented and air dried)

Can also get live cultures(bacteria) to ferment it and not use preserving agents. But then you need to dry them a bit more.

Thank you guys!

@aaafdtx are you planning on doing a fermented salami?

#2 for fermented and bactoferm, if clever enough try yoghurt or buttermilk as the fermentation starter. If using #2 dont cook it.
I used to use sausage by design as my supplier. Dont do slalami anymore sadly.