I’m trying to make duck prosciutto with an equilibrium cure, but the salt isn’t completely dissolving. It’s been 4 days now and each day not a lot of progress seems to be happening. It is okay if it’s not all dissolved? I did 2.75% salt and 0.25% insta cure 2. My other worry is if it’s not all dissolved and homogenous, has the insta cure done its effect of preventing botulism?
by the_gremlin_god