No, it won’t ruin it. It will be fine. It may cause it to not have as long of a shelf life. Just make sure you smoke it or cook it to a minimum of 145 degrees internal temperature.
I usually take my wild game to 165 then immediately cold ice bath for 15 minutes. I sometimes dont use cure in wild game sausage snack sticks, etc because its a waste of money, within 2 days it will be devoured.
Question on Dry Cured Hard Salami
Has anyone ever put a light cold smoke on hard salami before putting into the curing chamber? If so, did you use Mold 600 before or after that process? Or at all? Going to make a batch today and was trying to decide whether or not to give it a little smoke. Thanks for any input!
deplorablenc1 I am fairly sure our application specialist and I did this last year in some testing, let me look at my notes and check with him. If I dont get back to you it will be because I am misremembering things!