Reviewed: Nov. 19, 2009

Hi...this recipe calls for curing salt which is morton curing salt i hope thats what tyhey meant [that has salt ,sugar, and cure combine] instra cure is almost all cure with a tiny bit of salt and is pink,thats why you only used 1 teasp. for 5# meat..thats why mortons is 3 tablespoon because it has the salt and sugar in it..

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Reviewer:

Richard Wilts

Home Town: Murdock, Minnesota, USA

Reviewed: Nov. 11, 2008

The curing salt ratio is very high for this recipe if you use curing salts such as insta cure. It is poison when not used in the right way so beware. I use 1 tsp for 5 pounds of meat when making sausage.

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Reviewer:

kmbmara

Reviewed: Sep. 19, 2008

This to me was no more than a cooked and chilled meatball. The was no salami flavor at all as far as I could see. Would need some sort of seasonings added and probably smoked slowly. I'm sorry but this just didn't do it for us.

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7 users found this review helpful