wheels wrote:Rather than be prescriptive here are the details so you can make your own decision about how to progress:
The cure will give you around 60 PPM Nitrite, 210 PPM Nitrate (from saltpetre), 2% Salt and 1% Sugar with 530 PPM Ascorbate. As such the curing salt is having little effect on it's own - the curing will be done by the saltpetre so a longer cure may be needed. The level of saltpetre is technically above the strictest of the EU regs. (figures have been rounded)
I'm guessing that the snot will be around 1 PPM which I doubt will give any long term protection to the bacon!
The snot should at least felicitate bag lubrication.
I can get potassium nitrate locally but that doesn't help.
Any suggestions how I can improve?
(I may be back to the UK in a couple of months so Franco's shop is looking favourable)