Traditional Salami Formulation And Curing

Salami and raw sausages such as Plockwurst and Teewurst, with a nod to nineteenth-century Berlin cervelat, explained as hurdles of salt, acid, loss of air and curing salts. It picks pork shoulder at 70 lean to 30 fat with firm inner back fat, lets the pH fall from 5.8 to between 4.8 and 5.3, and weighs nitrite against nitrosamines, celery powder and EU limits of 50 to 100 mg/kg. Much of it follows US and EU rules for commercial makers and their additives: starter cultures, dextrose, ascorbate.