Hobbitfeet

[Oddley]

Hobbitfeet One of my recipes has been posted by you in the FAQ - Curing [Moderated] forum.

Even though you have been a member only a short time. You are a moderator and must understand the importance of copying over the whole recipe.

It is extremely dangerous to provide a recipe without usage rates. here is the full recipe. please remedy the mistake by coping over the recipe verbatim.

Bacon cure

Meat 10 kg

Sodium Ascorbate = 5 gm
Salt 2% = 184 gm
Sugar 1.02% = 102 gm
cure #1 = 17 gm (100 ppm)
Saltpetre = 2 gm (200 ppm)


Weight of Cure = 310 gm

Usage 31 gm per kg

[Hobbitfeet]

You are quite right, it was an oversight on my part, I had put the usage rates in, but at the end of the second recipe, as it applied to both recipes. The mistake was misleading and has been remedied. I hope you accept my apologies.

[Oddley]

That's all right m8. to be honest I don't want any newbie to be hurt through one of my recipes. It's a bit of a nightmare of mine.

Ok I'm visiting the trick cyclelist tomorrow....

[Hobbitfeet]

I understand your concern. I learnt curing from my grandmother some forty years ago...we simply slapped on the cure in those days with only experience to guide us, no real scientific knowledge. It's been a bit of an eye opener to follow the recent threads on just how careful we have to be these days.