A 'modern' saltpetre cure for dry cure bacon?

[Moo Ba]

Hello all,

Does anyone have an up-to-date recipe for a dry cure bacon using saltpetre? I live in Thailand and just couldn't afford to send away for ready made cures every couple of weeks/months or whatever, so I'd like to start the way I intend to continue - using saltpetre.
I've found several sites that use the 8lbs salt/2lbs sugar/2oz saltpetre, but they suggest different amounts to apply.
Does anyone have a 'safe' modern recipe?

Many Thanks
Rod

[saucisson]

I follow Oddley's guidelines and use the following:

Meat 1 kg
Saltpetre 0.5 Grams (500 ppm)
Salt Weight 20 grams (2%)
Sugar Weight 10 grams (1%)
Sodium Ascorbate 0.55 grams (550 ppm)

Or if you want to make up a mix then:

Saltpetre 5 Grams
Salt Weight 200 grams
Sugar Weight 100 grams
Sodium Ascorbate 5.5 grams

Usage 31 grams per 1 kg meat

method:

Rub the required amount of cure into the meat 90% into the meat side 10% into the rind. Put into a ziplock bag then into the bottom of the fridge, at a temp of 1 - 4 C for 10 days per 1 kg meat. when done take meat out of the bag thoroughly wash under cold water and return to the fridge uncovered for 2 days for drying and equalisation of salts.

The ascorbate is a modern addition, principally to prevent the formation of nitrosamines that can be converted to compounds that have been linked to cancer (in some studies) if the bacon is cooked at too high temperatures/burnt. It also acts as a curing accelerator.

Dave

[Moo Ba]

Thanks Dave, thats exactly the kind of thing I was after.
This is such a cool, friendly place - I love it.
So I suppose I add any spices/herbs etc at the same time?

Thanks again Dave, I shall chugalug a beer Chang in your honour -forthwith.

[aris]

Besides crushing up vitamin C tablets (which probably have other fillers in there), where do you get the Ascobrate?

[saucisson]

Here?
http://www.healthplus.co.uk/pages/sodiu ... powder.htm

Not necessarily the best place, just the quickest I could come up with.

Dave