[OhLaLa]

I've never managed to make good bacon. Could you please share with me your DRY cure recipes - I need the recipe, method and what size joint to use (cos if there's room for error I'll make it).

 

Thanks.

[Hilarysmum]

I posted here

http://www.accidentalsmallholder.net/forum/index.php/topic,8550.15.html

I think it works out something like 35-40 grammes of cure per kilo.  Just a rough guide.  As long as all the meat has cure well rubbed in it will be fine.  Its the distribution of the cure into all the little cracks and crannies that makes the bacon. 

If when cured the bacon is too salty soak it for 15 minutes.   

[humphreymctush]

I always thought it was just salt-peter. What is salt-peter anyway?

[OhLaLa]

I always thought it was just salt-peter. What is salt-peter anyway?

Potassium Nitrate. Used in the main to give colour. Not really considered necessary nowdays and hard to get hold of (as it's also an ingredient in bomb making).