by Parson Snows » Thu Nov 18, 2004 11:26 am
First of all I need to know what you are using it for
1) pickle/brine curing
2) dry curing or
3) comminuted meat products (sausages, salamis etc.)
as all of these require different amounts etc.
or you could post your recipe and I could send you back a revision.
There is nothing wrong with using saltpetre. I don't believe that I ever said there was. What I have said is that by using a proprietary "curing salt" and measuring it out as recommended from the manufacturer/supplier sucess is almost cetainly guaranteed every time. Plus you have the peace of mind that the limits of Sodium Nitrate/Nitrite have not been exceeded. Don't be too concerned with the health aspect. As long as you are not increasing amounts as you please (use a gram scale if possible) and do not intend for it to last for months preserved, you are quite safe. On the other hand, if the saltpetre is impure and it hasn't cured the meat you will be able to tell. The meat with be putrid, slime may have started to appear on the meat surfaces and at the worst you will get "off" odours. So you definately won't be eating it. It's just that your time, effort and money will have all been for nothing. Suppose that you a planning an Irish Spiced Beef for Christmas, you invite your friends and neighbours round, you use impure saltpetre and it all go poof. You then end up ordering McD's all round. Merry Xmas.
Kind Regards
Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen