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by **NCPaul** » Fri Oct 13, 2017 1:59 pm

Using a cure with 8 % sodium nitrite would mean that the cure amount would drop to 1.84 g / Kg of meat in Phil's recipe. Not having nitrate wouldn't preclude you from doing hams but would be a big problem for salami. I would try to see if saltpeter could be bought to add to the cure you have. What was the reasoning for the ban?

by **wheels** » Fri Oct 13, 2017 2:48 pm

Hi Snert,

For your bacon and dry cured meats, this calculator allows you to set the level of nitrite and will calculate it for you. Although it says it's for bacon, it can be used for any dry cure.

http://www.localfoodheroes.co.uk/calcul ... ure_bacon/

If you're curing an air dried ham in the style of parma, the nitrate isn't essential, it can be made without and is in Italy. It sure helps to give reassurance when you don't have their climate though. Although not exactly traditional, I'd still add nitrite. After that it's good hygiene, drying temperature etc.

I hope this helps, at least with one of the issues.

Phil

by **Snert** » Wed Oct 18, 2017 4:27 am

A very "intelligent" fool politician decided that the "very high" level of nitrates in cure # 2, it could be used to make explosives. Yeah I know, laughed for weeks at this stupendously daft statement.