Robin05 the recipe you have calls for cure #1? We’ve (my brother and I) always used cure #2 for all our dry cured products.

mrobisr Agreed. Didn’t realize there was another post on this topic. Thought he was going for a fully dry cured product.

mrobisr thanks, I’ll check it out

nicholls47 Here’s a quote from Jonathan answering a similar question.

The only thing I want to point out is that after you have stuffed them into the casings they need to be held in a refrigerator overnight unless you are using a Cure Accelerator such as Encapsulated Citric Acid, Sodium Erythorbate or Excalibur’s Cure Excellerator.