Simon hughes

I have seen it Justin thank you Simon.

I wonder if Wade, or someone with the experience could check over my base recipes for cures to see if they are in the right proportions. They are : Cure 1# 64 grams of sodium nitrite mixed with 1 kg of salt . This cures application for bacon : 35 grams of salt 2.4 grams of cure 1# 15 grams of sugar for 1 kg of pork . Cure 2#. 64 grams of sodium nitrite, 41 grams of sodium nitrate mixed with 1 kl of salt . This cures application for air dry hams is first made into a ready mix with sugar, that is 6kg of salt, 2.8 kl sugar, 300 grams of cure 2# . This ready mix is then used to make air dry hams at 92 grams per kilo. For salami I use for 9 kg of pork 21 grams of cure 2# with 225 grams of salt. I would be most grateful for advice on this matter Simon Hughes

This is the link to the website https://www.meatsandsausages.com . I am also into bacon and air dried ham which drew my intention to the difference in the levels of cure 2 used on long keep air dried ham around 5x the level wade suggests. I can tell as I’m sure you can icefever that wade is clearly very smart on this subject so I will be interested to see if I can learn a thing or two , thank you for you interest . Simon.

Dear wade I have looked at your article regarding the use of nitrates with interest, I have been referencing from a web site called meetandsausages . The recommendations for the use of cure 2 are at much higher levels than you suggest for country ham or air dried whole legs , my question is are the levels they suggest way out of line . Thank you for your time Simon Hughes.