www.sausagemaking.org

Posted: **Sat Dec 17, 2011 9:51 pm**

watcha mates I was watching the hairy bikers on the tv the other day and there was this guy who was supposed to be the last person to be able to make wiltsire bacon.

He said dat the only reason he could do dat was he bought a live brine from a bacon factory before it shut down. what is a live brine how is it made he said it has got got to be kept at 5 degres what tempreture is that.

how do i make dis brine and cure my loin I relly on the exp[erts here to help me out.

Posted: **Sun Dec 18, 2011 7:08 am**

Good info in here it seems part of the the trick is to add old brine to new brine

http://books.google.com.au/books?id=iG3 ... on&f=false

Posted: **Sun Dec 18, 2011 12:37 pm**

Thanks very interesting read.

Posted: **Sun Dec 18, 2011 5:23 pm**

As you've probably already noted, the problem with this system for the amateur curer is the difficulty/expense in monitoring the brine. What surprises me is the salt concentration as the Wiltshire process was developed by the Harris family in Calne to produce a less salty bacon by using ice to cool the curing rooms.

Phil