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by **PepperPig** » Mon Sep 14, 2009 7:15 pm

On word of the brined collar, the end result was very nice, in fact better than my back and streaky. I forgot to take the pictures though. Doh!!

Oddley said to leave water to cool to room temp before adding cure but on this ocassion they were added at hand hot.I wondered if this may be relevant.

Saltpetre was boiled by Maynard when making up brines, according to his new book. :shock:

by **wheels** » Mon Sep 14, 2009 7:20 pm

PepperPig

You can boil saltpetre, but many prefer not to.

You should not boil cure #1 or cure #2 though.

Phil

by **PepperPig** » Mon Sep 14, 2009 8:02 pm

Hi Phil,

In my annoying need for explanations....!!

Could you or someone give me the science behind this?

Regards,

Colin

by **wheels** » Mon Sep 14, 2009 8:26 pm

Colin

It's something to do with the nitrite being more volatile. Hopefully someone a bit more 'scientific' than me can give 'chapter and verse'.

Phil

by **saucisson** » Mon Sep 14, 2009 8:40 pm

It's a much less stable compound and boiling it will rapidly turn it into HN02 gas in the brine which will dissipate into the atmosphere and not help curing. What you want is for friendly bugs to turn it into HNO2 over several days so it gets a chance to become HNO2 inside the meat.

I can get a lot more scientific, but I might need to check my notes first ...

Dave :lol:

by **wheels** » Mon Sep 14, 2009 11:17 pm

...er, what 'e sez!

(apologies in advance Dave)

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