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Having read the thread on Wilshire cure bacon I decided that a wet cure for bacon wasn't the way to go but a ham may be interesting.
From what I could gather the flavour is all to do with salt petre.
I decided on a combination cure and I cured on Saturday.
For 800 gms of pork leg.
2 gms cure no1
0.3 gms saltpetre
12 gms salt
5 gms sugar.
0.4 gms sodium ascorbate.

I injected half at 4% which worked well (no spilliage or leaking) and rubbed the rest.Wrapped in clingfilm and stored in fridge at 5 deg. I intend to take it out tomorrow and was wondering what would be the maximum temp I could store at.I need to be at a bit more than the 5deg that the nitrate will break down
I was thinking maybe a water bath?
I didn't flavour the brine as I am interested to see what,if any, flavour the nitrate might impart.

Jim

I'd aim for about 8°C.

I don't get the water-bath bit, do you mean standing the brine container in (say) iced water, to get the required temp?

Phil

Yes I know I need more than 5 my tap water is 15.
I need a guess about a max temp. Put it in a tupperware box and put it in a water bath.

Jim

I'd chuck some ice packs in the water. I suggest 8°C as nitrate will work at that temp and it keeps things out of the danger-zone from a food safety point of view.

Phil

thanks Phil.I was just wondering as the meat already has the benefit of 150 ppm nitrite I might be allowed a bit of latitude especially as I have nitate working to break down
Probably safer to keep the temp down with some ice.

Jim

I'm sure that a bit of 'latitude' wouldn't hurt. But, the nearer to safe temps the better IMO.

Phil

Many thanks Phil, After a bit of testing it turns out my fridge is running a bit warm.
Air temp is 5 but contents are 7 or 8.I will carry on for a week ot two and see how it goes.

Jim

With the ascorbate, I wouldn't go much over 20 days; I know that the scientists say that once the nitrite/nitrate has reduced it offers a continuing protection, but I like to be on the safe side!

Phil