Saltpetre in recipe

[yotmon]

http://www.hampshirecharcuterie.co.uk/c ... es/chorizo


Just been browsing and came across this recipe for Chorizo. It uses 9kg of meat, yet calls for 24g of saltpetre. Surely this is too high and quite dangerous at these levels and the blogger means cure #2 ? An unfortunate 'typo if that is the case.

[wheels]

Yes, it would be fine for Cure #1 or Cure #2, but dangerous for Saltpetre.

Can you email them?

Phil

[yotmon]

Just checked, there is a contact on the web page. Will do.

Ste/

[Swing Swang]

Would be keen to know their reply. I've spoken to members/producers of the Hampshire Charcuterie group at local Farmers Markets and they've been a friendly bunch. Some much further along their journey than others, but all producing tasty product ( it is a shame that one producer has a case hardened sausage on one of its promotional photos though, see http://www.parsonage-farm.co.uk/shop ).

[Swing Swang]

I should add that Parsonage Farm know that the image shows case hardening, but the photographer was employed at an early stage in their charcuterie journey and that they are working through the images/post cards etc with it on. Their products that I've bought/eaten have been faultless and they have one cured sausage seasoned with dried watercress which I think is a great way of showcasing our Hampshire pork and our world famous watercress and is worth checking out if you want to try something a little bit different.

[yotmon]

Hi S/S. not had a reply as yet - although I didn't request one. They have pulled the recipes from the website though, so it may have saved someone using an incorrect dosage.

Ste.

[NCPaul]

Good job yotmon! There are enough bad recipes on the internet already.