wheels wrote:Hi Matthew, welcome.
Whilst I'm all in favour of the taste of saltpetre, is 0.15% correct? It's 1500 mg/kg (parts per million) - 10 times anything that'd be allowed commercially - officially that is! But don't feel put off by that; you obviously know what you're doing. It just that I wanted to check that you've not missed a nought off.
It's something that a number of us have been trying to work out - how do you get the taste of saltpetre, but comply with regs?
How much does it need to give the taste?
Please don't think that I'm in anyway criticising, your recipe looks great otherwise.
wheels wrote:I think that we don't hear that much about it because it's virtually banned in the US? (perhaps someone will let me know whether this is correct). In any case it seems frowned upon by the US authorities?
wheels wrote:What's the Canadian limit on the ingoing Robert?
...and do you consider that the amount allowed gives the same taste as the cures of old?
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