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Ghostquatre | Aug 4, 202001:54 PM    

e450 e451 and e452, tripolyphosphate, hexametaphosphate, disodium phosphate, any of these 3 will do. I've tried looking at Anatol and la Guilde culinaire which is where I found cure#1, but I've had no luck finding a local retailer that carries phosphates. I used to think sloppy store bought commercial hams were for plebs but now that curing my own stuff at home without any phosphates, I find the texture of the meats to be unbearingly dry and boring for wet cured cooked products, no matter how long I wet brine my meat at 2% to 2.5% salinity. Sous vide at low steak temperatures for over 24 hours isn't making things more moist either. If anything I'm convinced it's better to cook hams at higher temperatures for a much shorter period for a more tender product regardless of moisture content. It's especially worse with relatively lean cuts like center/sirloin side pork loin or beef round. I'm not having much luck finding phosphates online either.

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