by Oddley » Wed Apr 19, 2006 12:05 pm
Hi WW I always use cure#1 and potassium Nitrate in my brine cured bacon. There is a significant difference in the taste and look of the meat. It has a depth of flavour and a deeper colour than using nitrite alone.
There are slight drawbacks to using potassium nitrate, such as the curing time is a fair bit longer. I never take out a piece of meat from a brine using saltpetre under 14 days, and I sometimes, according to meat size leave it in considerably longer.
If you want to try it use my English brine recipe for a mild tasting non salty bacon.