Hi to all, so glad I found this site. Its fantastic!
So I have never cured any kind of meat before and am getting a little confused.
I think I may have jumped in at the deep end a little but I have a nearly 9kg joint of pork on the bone which I wanted to cure in a brine.
I thought that I understood what I needed to do, but I have started ti get cold feet now and am worried that its going to go horribly wrong.
My main problem is that I live in Beijing and don't have easy access to the different cures and salts that I have read much about on here. I have managed to acquire some Sodium Nitrite from a chef here (He warned me against using it as it happens)
My question is:
For a 9KG joint on the bone what quantity of salt and water should I make the brine up of, and should I use the Sodium Nitrite? Can I not use it and achieve safe and tasty ham to eat? I read somewhere about using celery juice, is this a viable alternative does anyone know?
Okay I hope someone can steer me in a safe direction, I look forward to hearing from you.
Many thanks
Luke