maximum thickness for dry cure?

[aris]

Thanks for the info. I'll follow one of Len's recipes.

Cure #2 is mostly salt as it is isn't it? Obviously it needs to be diluted further.

[Parson Snows]

Franco has kindly agreed that I may send him my Traditional dry cured ham recipe and applicable calculations (and others in the future should this work out). It is approximately 9 pages (MS Word format) and I hope to email it to Franco (direct) by 10 th of Dec 2004.

Hope that this is of some use to you

kind regards

Parson Snows

[Parson Snows]

Aris (and others)

What you have to remember is that for dry cured products (WHOLE/non-comminuted meat) the maximum amount of ingoing nitrite is 625 parts per million (0.000625) and the maximum amount of ingoing nitrate is 2 187 parts per million (0.002187) as you can see VERY SMALL AMOUNTS

hope that this is of some use to you

kind regards

Parson Snows

[aris]

So, looking at len poli's website - do his recipes adhere to this?

How about posting your dry-cured ham recipe here?

[Parson Snows]

To answer your question is difficult as there are quite a few of Len's recipes out there. I must admit that I personally have never made anything from Len Poli's recipes, though I know people who swear by them though I also know people that are not at all impressed. As for me I have looked at the site (though only several recipes) and found lots of things non-verified. Some things seemed very well laid out. What I feel that you have to remember is that these recipes etc. ARE FREE.

Is there any one in particular that you would like me to look at?

Kind regards


Parson Snows