The Accidental Smallholder Forum

Community => Marketplace => Topic started by: harold on August 29, 2009, 06:03:10 pm

Title: curing pork
Post by: harold on August 29, 2009, 06:03:10 pm

can anyone guide me ?? i am wanting to cure pork into bacon,
i live in southern spain [ex halifax u.k] and i have seen keep the meat  cool
after salting !!  i cant get saltpeter is this a prob? contact me on [email protected]
regards
harold

Title: Re: curing pork
Post by: Hilarysmum on August 30, 2009, 11:05:36 am

Hi Harold and welcome.  For salt petre try here

http://www.sausagemaking.org/  ;and then on to curing  here 

http://www.sausagemaking.org/acatalog/Curing_Products.html

then down to curing products. 

keep your meat and cures to 4 deg. C. 

Title: Re: curing pork
Post by: PuBS on August 31, 2009, 07:33:46 am

I did own butchery on farm and qot asked why i needed such vast quantities of salt petre- when I explained twas OK,the links are very helpful people give advice as well

Title: Re: curing pork
Post by: Hilarysmum on August 31, 2009, 05:19:37 pm

Gives a whole new idea of what could be stored in pork pies ....