Andy
I guess that Oddley was obviously concerned about this see:
http://forum.sausagemaking.org/viewtopic.php?t=437and:
http://forum.sausagemaking.org/viewtopic.php?t=1113You will see that he recalculated the recipe:
In the one you have just posted the amount of saltpetre will give 2256 ppm or mg/kg ingoing. Which in my opinion is far to much. here is a converted recipe for 1 liter of water, I have just divided the rest by 1/5th and custom worked out the saltpetre.
Quote:
1 litre of water
100g demerera /light brown sugar
200g coarse sea salt
1/5 tsp black peppercorns
1/5 tsp juniper berries
1 clove
1 bay leaves
a small sprig of thyme
1/5 a bunch of parsley stalks
4g saltpetre (307 ppm).
He also advises curing for 14 to 20 days for a piece of meat 4 inches in diameter (boned and rolled) and about 9 inches long.
Based on the PPM figure for saltpetre he is assuming a 10% pump. If this cure was used to cure to equilibrium the amounts would need adjusting according to the weight of meat - (according to the US PROCESSING INSPECTORS' CALCULATIONS HANDBOOK).
Given the length of time the HFW meat is in the cure (5-10 days for 2-3kg) it seems doubtful that it this would apply and it is probably questionable as to whether HFW's would pick-up anything like 10%.
Given the amount of concern and questions about this cure it may be best to err on the side of caution and use Oddley's (You will need to visit ebay and get a syringe to pump the meat) - that's what I did and with minor amendments it's great for me.
Phil