The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: juliag on December 10, 2008, 08:10:57 am
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Does anyone know where I can get packets of salt for curing? Is there a company that supplies it or do I go to my local farm shop on my knees and beg? At this time of the year I am not sure they will help me. Any suggestions? ???
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I have just recently cured our first bacon and I am very pleased with the result. I went to a butchers sundriesman but had to buy a 10kg drum of dry cure mix. You only use 40g per kg of meat so I have a considerable amount left. If you want to drop me a pm with your address I am happy to send you some. If anyone else would like some they to are welcome just drop me a line. Andrew
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You'll get rid of it eventually, Andrew...
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Try here
http://www.sausagemaking.org/
Delivery free in UK.
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We bought Prontocure from a sundriesman in Gloucestershire www.gbdavies.co.uk (http://www.gbdavies.co.uk) . I think it came in 5kg bags.
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Hi
If you want to try a different salt for curing meats try a wood smoked sea salt from the [email protected]
it comes as either 1kg of Apple wood smoked sea salt or Maple wood smoked sea salt.
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now that sounds nice! :)
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hillarysmum
just looked at the sausage making web site - wow lover it - MORE technic devices to look at. I am a sucker for electric kitchen devices as it is.
Oh yes and what a great web site for info ;D ;D
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sausage making.org is an amazing site! :)
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For those in Uk its quite reasonable, for us over here the cost of the postage puts most stuff far out of reach. :'(
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Try www.designasausage.com (http://www.designasausage.com) where you can get a curing pack which makes bacon in 24hours - or by the curing salt in 2kg lots. Brilliant!!
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there is a recipe on ASM for dry cure mix, we have used the one ascott sell with good results, but my next batch of bacon i will try the ASM recipe with the addition of some maple syrup
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Just had a look at the designer sausage site - wow this is good. Gets you thinking of all sorts to do. LOL
Thanks for the tip
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Does anyone know where I can get packets of salt for curing? Is there a company that supplies it or do I go to my local farm shop on my knees and beg? At this time of the year I am not sure they will help me. Any suggestions? ???
http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&rd=1&item=220735742441&ssPageName=STRK:MESE:IT (http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&rd=1&item=220735742441&ssPageName=STRK:MESE:IT)
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I purchased prontocur from Weschenfelder (goggle it), they sell all you would ever need from devro sausage skins to blocks, mincers etc. It was my first time using it and it did not work for me. So I went and bought a 5 kilo of salt petre from Daziels in Bellshill and I will never go back to using prontocur again. When making bacon please remember this process is not art, it is science, fine tuning may need to be made but remember to write down what weight of ingredients you use.
Juliag, no more begging some folk are not worth it. You will be lost in your wee world when you go to weschenfelder site I know I was when I first went on it.
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Am looking forward to doing a cure, one of the reasons for coming to this site, I miss my bacon,
now then now then, the salt we get over here (Crimea) I think is sea salt, its a mucky white colour damp and not very salty, will that work?
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I am not sure if that salt would work. Buy a cheap bit of meat and try it, you never know it may just work.
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Do you mean that the salt tastes less salty than what we'd buy in the shops here? You may just need to use more, in that case.
If you're not sure it's as strong as 'normal' salt, then after a few days, when it seems that the salt has drawn most of the fluids out of the meat (on day 3 or 4, not much liquid comes out compared to day 1), cover the meat in salt again. Don't worry about using too much salt, proper bacon tastes salty anyway, and if it's much too salty for you then that can easily be addressed after curing.
I find that covering the meat with salt again after a few days overall works better at drawing out the liquid anyway, compared to putting much more salt on on day 1 and then leaving it for the same total length of time. The second covering gives it an extra boost, it seems.
Out of a, say 10x10inch slab of belly, you'll get a several tablespoons of liquid, more if it's commercial meat.
Good luck!
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Thanks for that, Ill try and see, No the taste seems to be less salty, its damp in the first place so it must contain some water.
already, Ill be trying it at the week end so Ill try to remember to take some pics and show you.
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Can you get it over the internet?
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Sorry to jump in here but I've seen that Morrisons are selling legs of pork 1/2 price this week. I have never cured meat before, would this be a good piece of meat to practice on?
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my mother used to get saltpetre from the chemist to make salt beef but they don't sell it now as it's used for bomb-making, I understand!
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you can still get it the chemist will report you but dazeil food supply co will not :wave:
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Depends how much your intending to make, but the cheapest place for curing salt (Nitrite salt) or complete cures is Scobie Direct. They supply butchers with all types of things. A 7Kg sack of Nitrite salt is currently £12.50
cheers
Paul
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paul do you work there :) the prices are through the roof the window and the floor :wave:
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I know I might be stating the little obvious here, but have you tried your butchers?
I buy my curing salt from my local butcher at £10 per 4Kgs.
Granted its just sodium chloride and potassium nitrate, I just add sugar and pepper to complete my recipe.