organic cure

[maddox]

I have been reading paul cribbs web site. i want to make bacon from the tutorial he gives but when i went on line to buy the organic cure the company i tried only had cure 1 and 2 and some other chemicals. I live in the usa so mybe thay call it something diffrent here. can someone help.

[Paul Kribs]

have it delivered from sausagemaking.org, it's worth the extra postage. The company you are trying to deal with are probably referring to cure #1 & #2.. Don't buy these unless you are making your own cures.

Regards, Paul Kribs

[maddox]

Thanks paul i saw the organic cure on the servers web site already. does the organic cure have nitrates in it because i saw an artical that said salt peter has been passed as an ingrediant that can be used in organic food. In the usa that is not the case . your web site is great i visit all the time i print the tutorials and read them on the bus to work i am a food nerd but not a good speller

[Paul Kribs]

I don't know the make up of the cure. The reason I use the organic cure is that I love the taste of the bacon it produces as opposed to the other flavours which I have tried. The pork I buy is not organic, but free range large whites.

Regards, Paul Kribs

[Ianinfrance]

Hi Paul,

The reason I use the organic cure is that I love the taste of the bacon it produces as opposed to the other flavours which I have tried.

I know this is a hard question, but would you be able to describe that difference in any way? The organic cure is - Saltier? Sweeter? More intense? Gentler? More porky?

I have to say I like the results I get with the "smoked" cure, but would perhaps be interested in trying the organic cure on your recommendation. I can always add smoke!!

[Paul Kribs]

Ianinfrance

Can't give a definitive answer to that one, other than I just find it tastes 'good' or 'to MY' preference. Others, relatives and friends, always describe it as the best bacon they have tasted.. although to be fair they haven't tasted the others, other than pre-packed supermarket bought. They always comment on the lack of 'white stuff' whilst cooking it.

As I say, I didn't go for it for 'organics' sake, I did some bartering with Spuddy and that is what he sent me, and I am glad he did. I have tried adding the smoke powder and although it is still very good with it in, I prefer it 'as is'. Generally preferring my bacon green, but I do cure pigs cheeks with the organic cure and then smoke them over oak chippings..

Regards, Paul Kribs

[Spuddy]

I did some bartering with Spuddy

Me?

[Paul Kribs]

Yep, seem to recall it was to do with a pie dolly.. could be mistaken though.

Regards, Paul Kribs

[Ianinfrance]

Hi Paul

Yup, I feared it was one of "those" questions.

Thanks anyway.

I have to say that so far everyone who's tasted mine have raved, so we must both have been getting something right!