Hello
I am new here
I would like to ask some questions about sausage making
Is it possoble to dehydrate celery, grind it and use it as a curing agent? I also want to make kabanossi and krakovskaya. If after smoking I am able to rais the temperture inside to 72 do i have to use cure? If i have, can is use celery powder? Same question abote curing with salt and wine-Is it possible? I have seen some chefs on youtube doing this and even explaining that the wine will cure the meat with the salt (a regular, not cure). Will it be edible after fermented?
I am new here
I would like to ask some questions about sausage making
Is it possoble to dehydrate celery, grind it and use it as a curing agent? I also want to make kabanossi and krakovskaya. If after smoking I am able to rais the temperture inside to 72 do i have to use cure? If i have, can is use celery powder? Same question abote curing with salt and wine-Is it possible? I have seen some chefs on youtube doing this and even explaining that the wine will cure the meat with the salt (a regular, not cure). Will it be edible after fermented?