boffin wrote:Sorry a typo. Should be 2.5 gm of Prague salt#2 per kilo of meat
2.5 gm of Prague salt#2 per kilo of meat If we are making bacon we need to use Cure #1
and also add 2.5 gm Ascorbic acid per kilo. I just feel that as I extend the drying/maturing stage this will ensure the keeping qualities.
As Wheels has already noted your numbers are too high
-- the norm is 0.25%
I have no hang-ups regarding nitrates and nitrates. I do not intend to reduce the salt below 3.5%
Hang-ups regarding nitrates and nitrates have no baring on the salt
-- Not reducing your salt below 3.5% will in all honesty give you a very salty piece of bacon -- mind you is you are going for "salt pork" you are defently on the right track
--- 3.5% salt plus 0.25% cure still gives you a total of 3.75% salt