Questions about dry curing, a bit confused.

[grisell]

I cant say thanks enough, Im happily surprised for the help from you guys, I finally tracked down a place in sweden that sells nitrite salt. 99.4%Na Cl and 0,6% E 250 (Natriumnitrite)

I know I saw some converting tables here so now im on my way to pork heaven

Yeah, that's the right stuff. You could add saltpetre too, about 1% of the salt amount. Saltpetre will keep the nitric bacteria busy during the curing.

[wheels]

Andreas

When you get around to making it, if you post the recipe someone will check it out for you if you want to be sure that it's OK.

Phil