Hi,
zxcvbob schrieb:
snips
> This looks like *way* too much of nitrite. Perhaps dangerously so.
>
> "Modern Cure" contains 6+% sodium nitrite (and 93% salt), and should be
> used at the rate of about (IIRC) 1 tsp. per 5 pounds of meat.

in germany we call it poekelsalz (fr. sel rose), contains about 0,5 %
sodium nitrite, so your're absolutely right. It is a mistake in my
translation, it takes 2 tbs+ poekelsalz. Is there another kind of cure
available in UK, US like poekelsalz?

> Two tablespoons of Morton TenderQuick might be about right for 1900
> grams of meat, or use 2 scant Tbsp of salt mixed with 1 tsp of Modern
> Cure or prague powder.
>
> Using caraway seeds instead of coriander seeds or black pepper is
> interesting, and I might have to try it sometime.

this will create the original taste of landjaeger, coriander seeds
are good too, but not landjaeger like,


> I would innoculate this with a salami starter culture, like LHP or
> Bactoferm™ FRM-52. The lactic acid produced give the sausage a nice
> "tangy" flavor, and it helps make the sausage stable without requiring
> refrigeration.


> Best regards,
> Bob

Thanks,
Karla