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4 Comments

  • Reply Janice May 24, 2015 at 9:33 pm

    Great article on nitrates! I’m allergic to them – I get severe migraines anytime I eat cured meats. Strangely enough, I have no reaction to “uncured” meats so I’ll continue to take my chances on celery salt cured meats. “Uncured” bacon and salami are the best things that have ever happened to me……

  • Reply Linda McDermitt September 26, 2015 at 2:42 pm

    May I offer my adulteration of your gluten free buckwheat pancakes? I have changed the baking soda to 1/2 t. and the baking powder to 1 t., and added 1/4 t. cinnamon and 1 T ground flaxseed. The changes helped them rise better and, somehow, the tiny addition of cinnamon seems to help with taste, but I must admit that I may have left out the maple syrup the first try round, so that may not really be valid. Anyway – I love them. Thank you!

  • Reply Bill September 24, 2016 at 11:26 pm

    I’d like your current thoughts on the % salt content. The 2 to 3 percent is consistent with multiple sources, but is in conflict with a well regarded homemade salami site (http://lpoli.50webs.com/index.htm). This site does mention the 2 to 3%, but most all of it’s formulations/recipes are less the 2%. Is 2 to 3 % still strongly recommended or is it an extra margin for safety?

    R,
    Bill (of Montana)

    • Reply mattwright September 27, 2016 at 3:34 am

      This is just what I do personally for safety.

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