▲ 2 r/Charcuterie
To nitrate or not to nitrite that is the question
What are people using out there? Instacure 1 or 2? Ecocure 1 or 2? Is anyone using either on whole mussel for flavor and color or only on ground meat, salami, sausage ECT? Just looking for general stories or opinions on all things of the matter. Also has anyone had whole mussel success in just a fridge with no humidifier or fan just hung or wire racked in a fridge?
u/zoltantribe — 2 days ago