www.sausagemaking.org

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I'm concerned that the recipe being from 2005 may be out of date regarding the quantity of Cure #1, 48g seems quite high based on the general rule of 2.5g p/Kg.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.

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

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

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.

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.

Thanks for this NCPaul.