Differences In Nitrite Quantities

Air dried cured Meat Techniques

Re: Differences In Nitrite Quantities

Postby NCPaul » Fri Oct 13, 2017 1:59 pm

Using a cure with 8 % sodium nitrite would mean that the cure amount would drop to 1.84 g / Kg of meat in Phil's recipe. Not having nitrate wouldn't preclude you from doing hams but would be a big problem for salami. I would try to see if saltpeter could be bought to add to the cure you have. What was the reasoning for the ban?
Fashionably late will be stylishly hungry.
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Re: Differences In Nitrite Quantities

Postby wheels » Fri Oct 13, 2017 2:48 pm

Hi Snert,

For your bacon and dry cured meats, this calculator allows you to set the level of nitrite and will calculate it for you. Although it says it's for bacon, it can be used for any dry cure.

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

If you're curing an air dried ham in the style of parma, the nitrate isn't essential, it can be made without and is in Italy. It sure helps to give reassurance when you don't have their climate though. Although not exactly traditional, I'd still add nitrite. After that it's good hygiene, drying temperature etc.

I hope this helps, at least with one of the issues.

Phil
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Re: Differences In Nitrite Quantities

Postby Snert » Wed Oct 18, 2017 4:27 am

A very "intelligent" fool politician decided that the "very high" level of nitrates in cure # 2, it could be used to make explosives. Yeah I know, laughed for weeks at this stupendously daft statement.
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Re: Differences In Nitrite Quantities

Postby wheels » Wed Oct 18, 2017 11:13 pm

It makes you wonder why they allow them to breed! :lol: :lol: :lol:
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Re: Differences In Nitrite Quantities

Postby Snert » Fri Oct 27, 2017 10:21 am

Like rabbits on cocaine and viagra..... :lol: :lol:
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Re: Differences In Nitrite Quantities

Postby wheels » Fri Oct 27, 2017 12:19 pm

:lol: :lol:
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