I am going to have a go at Proscuitto as per this recipe: http://gozman.wordpress.com/2010/03/05/ ... rst-steps/ my question to you is, can/should I replace the Saltpetre (I have some) with cure#2 and at what % should I replace i.e. how many grams per kilo of meat (bone in)?, I have had a look around the forum but haven't been able to find anything that will guide me. Any other useful info would also be appreciated.
Many thanks
Ped