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Hi all,

I've got myself in a bit of a pickle and require some advice.

I'm brine curing a rolled half-leg of pork (5.8kg) using this recipe...

http://www.guardian.co.uk/lifeandstyle/2009/apr/04/hugh-fearnley-whittingstall

I've made up the brine exactly as the recipe except I've only got prague powder 1 (aka Cure no.1). It calls for 10g of saltpetre so I converted this into a prague powder 1 amount by using the conversion on this page

http://forum.sausagemaking.org/viewtopic.php?t=4313&sid=d43ad3959c2e4cba287a439dc063d484

...but backwards, i.e.

10g saltpetre / 146% = 6.8g sodium nitrite

6.8gm sodium nitrite / 6.25% = 109g prague powder (which I used and also reduced the normal salt by 102g to compensate)

Am I ok to use this brine or will I kill myself?

Thanks,

Matt

you have done your sums correctly and it shouldn't kill you...


Dave

Thank you Dave, that's good to hear. I love this forum.

Matt