by Oddley » Sun Jul 05, 2009 2:13 pm
Just trying to be of some help. Thank you for the history lesson, I hadn't seen Parson snows post before. I would not recommend using the English brine recipe there, I think it is based on an old recipe from Charcuterie and French Pork Cookery, or my original English brine as too much nitrate can be dissipated.
Using my New English brine and method to equalisation would be more suitable.
Unless you have devised an innovative new recipe wheels?
Being right, only comes from being wrong.