Re: Differences In Nitrite Quantities
Posted: 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?