quietwatersfarm wrote:a badly maintained tank can also lead to a severe lack of well maintained brine though!!!
WILTSHIRE BACON/HAM
16. Whilst no definition of Wiltshire cure has been included in the legislation, the manufacturing process for Wiltshire cured ham and bacon is defined in footnote 1.1. The use of ‘live’ immersion brines is the main distinguishing factor between Wiltshire and other cures.
17. Footnote 1.1 states that the immersion brine solution includes microbiological starter cultures. We do not consider it is necessary for a culture to be added prior to each immersion; the culture may well be present, as it traditionally was, from previous use of the immersion solution. The micro-organisms present perform the function of reducing added nitrate to nitrite which then goes on to become the active curing compound.
Dazzlin wrote:Hey Everyone,
OK, so this'll be my first time posting in a forum for DIY curing (never ventured into such an area before --- in fact, I didn't even realise that there was such a following).
BriCan wrote:http://www.food.gov.uk/multimedia/pdfs/nitritesnitratesguide.pdfWILTSHIRE BACON/HAM
16. Whilst no definition of Wiltshire cure has been included in the legislation, the manufacturing process for Wiltshire cured ham and bacon is defined in footnote 1.1. The use of ‘live’ immersion brines is the main distinguishing factor between Wiltshire and other cures.
17. Footnote 1.1 states that the immersion brine solution includes microbiological starter cultures. We do not consider it is necessary for a culture to be added prior to each immersion; the culture may well be present, as it traditionally was, from previous use of the immersion solution. The micro-organisms present perform the function of reducing added nitrate to nitrite which then goes on to become the active curing compound.
HIH
BriCan wrote:Dazzlin wrote:Hey Everyone,
OK, so this'll be my first time posting in a forum for DIY curing (never ventured into such an area before --- in fact, I didn't even realise that there was such a following).
After doing some digging I came across a few things one of them that in a sense scares me as information given by people who (I am assuming) have no idea of the in's and out's of curing.
I am (maybe) one of the last people to take advice from although I do dabble in bacon curing most weeks, please do not use bactoferm CS300 as this is not meant for a brine curing
http://www.jamieoliver.com/forum/viewto ... pid=699507
It also helps is one knows where one hails from
quietwatersfarm wrote:robert, this is very interesting. i am just a little confused how microbial action in a brine is different in a wiltshire cure than in any other brine tank situation? all brine cures effectively have microbial activity involved so why is the wiltshire cure singled out as having this as 'a distinguishing factor' i wonder?
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