“Many of you are embarking on unfamiliar waters regarding the curing of meat.
If you’re fearful or nervous, remember that humans have been curing meat for millennia, that civilization depended on the ability to preserve food by curing it for most of human history and that if it were complicated and dangerous we probably wouldn’t be here.
As with all cooking, curing meats and making sausages requires the use of all your senses, perhaps most importantly, your common sense.
Think. Try to reason your question out. Does this mold look gross? Don’t eat it! Does this thinly sliced duck breast look enticing, glistening? Taste it!
Smell it – does it smell bad or good? Del Grosso put it fairly succinctly: If it doesn’t stink and isn’t slimy, it’s probably fine…”
