Substituting saltpetre in old recipes...

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Substituting saltpetre in old recipes...

Postby npsmama » Fri Oct 20, 2006 9:59 pm

When a recipe calls for saltpetre can I just substitue equal amounts of either cure 1 or cure 2 (depending on the type of product)?

One example is a saucisson recipe
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Postby Spuddy » Fri Oct 20, 2006 10:08 pm

No you can't. Cure#1/2 contain salt as well.
As a general rule for older recipes you can substitute 5g of cure#1 or 2 (depending on what you're making) for each gram of saltpetre in the recipe. For modern recipes I'd suggest posting the recipe here and someone like oddley will recalculate it for you.
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