Cure differences

Recipes and techniques using brine.

Cure differences

Postby welsh wizard » Wed Apr 19, 2006 8:26 am

Hi all, can someone tell me the difference between cure 1 and say the traditional style bacon cure?

Reading the description of cure 1 it says it is suitable for meats to be cooked and then lists bacon as well as other meats. Is there a difference in taste?

Cheers WW
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Postby Oddley » Wed Apr 19, 2006 12:05 pm

Hi WW I always use cure#1 and potassium Nitrate in my brine cured bacon. There is a significant difference in the taste and look of the meat. It has a depth of flavour and a deeper colour than using nitrite alone.

There are slight drawbacks to using potassium nitrate, such as the curing time is a fair bit longer. I never take out a piece of meat from a brine using saltpetre under 14 days, and I sometimes, according to meat size leave it in considerably longer.

If you want to try it use my English brine recipe for a mild tasting non salty bacon.
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