Len Poli Prosciotto Cotto

[shanew]

Link to lens recipe http://lpoli.50webs.com/index_files/Pro ... 0Cotto.pdf

I'm concerned that the recipe being from 2005 may be out of date regarding the quantity of Cure #1, 48g seems quite high based on the general rule of 2.5g p/Kg. The total weight of the meat and brine in this recipe is only 3.5Kg. I don't want to go adjusting the recipe blindly nor do I want to kill anyone.

Any advise will be appreciated as I've foolishly offered to help make 30Kg worth on Friday.

[shanew]

Could an admin please move this to Brine cured meats, realised I've posted in the wrong place.

[wheels]

Even given the short cure time, it does seem excessive. I estimate a ppm of nitrite of 240 - 300ppm.

[shanew]

Cheers for the reply Wheels, what would you suggest as a safe amount?

I'm going with the assumption that Len was using a cure with less nitrate than the 6.25% standard we all seem to have now.

[NCPaul]

I would use Len Poli's recipe but adjust the curing and brine to Wheel's process described here:

http://www.localfoodheroes.co.uk/calcul ... ody-anchor

This is a very well thought out recipe and process.

[shanew]

Thanks for this NCPaul.