Help for a starter!

[saucisson]

Sorry if I over-reacted

My standard dry cure is 20g salt, 2.5g cure#1 and 10g sugar per kilo of meat.

Dave

[lemonD]

Dave,
How does the end result taste using your cure and using Franco's traditional easicure?
The reason I ask is I have always used Franco's easicure however my last batch I used a cure the same as yours (nitrite only) and the taste was lacking.
It reminded me of American bacon that I bought once in a Florida supermarket and tried to cook UK style i.e not crispy.

LD

[saucisson]

Unfortunately I've never tried Franco's, anybody else able to comment?

Dave

[johnfb]

:lol: No i am familiar with the process. I know i must use the cure with other stuff like sugar etc etc. The matter is that for 250gramms of cure i must pay nearly 25 pounds . Damn,Greece is far far away from UK So besides the ready mix from those shops is there any hand made recipe for cure? But i am still concerned about the precise of the ingredients

I have sent you a PM with a link to another site for other options for curing


John

With regards to you PM have a look at this thread

http://forum.sausagemaking.org/viewtopic.php?t=3690

[Amlet]

Well i just got owned cause it seems i can't buy cure from UK cause either it's very expensive or they can't send parcels to Greece So is it safe or do you know any hand made recipe for cure ? I am all ears guys

[clivmar]

Hi Amlet

Here is a bacon recipe you can trust from Oddley

Oddley

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.

You should be able to get saltpeter Greece and you can leave out Sodium Ascorbate if you cant source it.

[Amlet]

Thanks for the info clivmar. Your method is to pierce the meat and inject the mix inside? And with this recipe you get English bacon or Parma style?Thank you



Greetings from Sunny Hellas!

[johnfb]

I think this will result in an English style bacon

[saucisson]

You rub the cure over the outside, mostly over the meat with a small proportion (10%) on any fat/rind, and as John said you should get bacon.

Dave

[Amlet]

Thank you Dave. Some times i get confused Thanks again!