Brine using the traditional dry bacon cure

Recipes and techniques using brine.

Brine using the traditional dry bacon cure

Postby Terry » Sat Dec 09, 2006 6:50 pm

Advice needed please. Can anyone tell me if I can use the traditional bacon cure for making a brine, if so at what rate per litre and would I need to add extra salt ? I want to do a kilo of pork for ham and a kilo of silverside in time for xmas and I do not have enough of the plain brine cure.

Terry
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Postby Terry » Wed Dec 13, 2006 8:54 pm

Any opinions appreciated ! :)

Terry
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Postby Spuddy » Fri Dec 15, 2006 9:53 am

Hi Terry

No I would not recommend messing with premixes to try to turn them into something they're not.

Yes it is possible to do but you would need to know the exact composition of the premix. It is much easier and more importantly SAFER to buy a brine premix or make one yourself to a proven recipe (there are plenty on here).

I hope that helps.

BR
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