www.sausagemaking.org

Hi
I'm very new to this.
Have just found the site.

I want advice as to using salt.
oN THE SAUGAGEMAKING website there are two types of salt available.
Saltpetre or curing salt.

Will the curing salt give the ham that nice pink colour ?
Any advice welcome

Thanks Dave

Dave - you need to follow a recipe and follow it accuratley. Which recipe are you following?

Dave

It may be of benefit to you to use the 'search' facility on this forum to glean the relevant advice and also there are many recipes here. It will give you a sound understanding of what is involved
As Aris rightfully states, you do need to follow a recipe when using curing agents as they can be potentially harmful. Is it a traditional boiled ham recipe you are after or dried ham??

Regards, Paul Kribs

I had a go at making ham when living in Thailand.
Used just salt.
Came out OK but could not get any curing agents.
Grey colour.

I do intend to use a recepie just need advice as don't want to use saltpetre if I can use something safer.

So far have not poisened anyone yet.
Will test it on the wife first.

Have found various recepies but most say just cureing agent

Check this thread for a simple brine recipe:

http://forum.sausagemaking.org/viewtopi ... +saltpetre

Saltpetre is inexpensive and safe to use if used properly. It does help to have an accurate scale which can measure sub-1g increments.