Can I just use kosher salt or is it required to make basturma with curing salt? Going to use a pork tender loin
>>22196916Yes. Curing salt is required.
>>22196916No. Curing salt is not required.
>>22196916Maybe. Curing salt could be required.
>>22196916can you repeat the question?
>>22196919>>22196935>>22196942
>>22196916If you can't provide perfect conditions always use curing salt.
>>22196916Ask again later
>>22196916curing salt dramatically decreases the chance you will get sick and pass away
>>22196916don't listen to the saltlets. humans were air curing/drying meat for thousands of millennia before we discovered salt
>>22197434we no longer need to risk death every time we eat food. you dont have to live in that world anymore.
>>22196916Yes. Curing salt is not required.
>>22196916curing salt has sodium nitrite in it in addition to normal salt
>>22197434'curing salts' are nitrates added to kill bacteria. he's not talking about 'table' salt
>>22197195Seriously? Should I put curing salt on all my food then?
>>22196916For that, ABSOLUTELY. You are leaving that meat exposed to air. You definitely want to use proper ratios of curing salts or you could potentially get exposed to some nasty shit that will kill you. Keep in mind the poison for the nasties is also a poison for you in large enough quantities. So use a scale in measuring shit. You *could* use celery salt as a "natural" alternative, but that involves computations not really available to the public. Better to use real "pink salt" for curing.For those preserving meat using modern refrigeration & methods, curing salt not needed.
>>22197499yes
>>22196916Salt is salt, nigga
>>22197594cooklet
only lizard people eat funky ass meat like this cuz they prefer carrion
>>22197600>nooooo the crystal structure uh uh the fineness it makes a difference!!!!!Sure thing bud, nothing you could ever describe beyond just saying it feels like it
>>22196919>>22196935>>22196942>>22196943WE FUCKING DID IT REDDIT
>>22197607man you sound really dumb.
>>22197610>still cant say why>calls others dumbThanks for confirming for everyone
>>22197434historically cured meat was still cooked or added to stews, salting, smoking or dry curing your meat was just a way to get it to last longer before adding it to your next stew for the most part. these methods only preserve the meat but don't kill bacteria, which is what curing salts got rid of
>>22197622the answer is in this thread. perhaps you can find it on your own?
>>22196916I'm not sure about basturma specifically but I'd rather you called it pastramÄ.Anyway the short answer is no, unless you actually want to preserve it outside of the fridge for a long period of time. The point of the salt is to draw the liquid out of the meat that bacteria cannot prosper in it. I made nondescript cured meat with fine salt and I'm not dead yet. That was barely 20 minutes ago though so we'll see
>>22197673I accept your concession of defeat, thank you
>>22197692i admit i can't be bothered to spoonfeed someone as helpless as yourself. if that is the victory you desire, you have it.
>>22196916many italian and spanish meats use only salt
>>22196916>Going to use a pork tender loinThe leanest cut of pork..Just stop with the nonsense.
>>22197499no, to much will kill you
