[Mo]

We've spent a lot of the long weekend researching sausage making and dry curing, and read the few posts on here that mention saltpetre.
However, we can't decide whether or not we need to source it.

How many of you actually use the stuff? And would you recommend it, bearing in mind we'll only be curing a bit of bacon for our own use.

We are already of the mindset that they're our first pigs and we've got a lot to learn about processing the meat we shall get Trial & error will probably be the name of the game.

[JulieS]

I only use saltpetre if customers want a more 'pink' colour for their bacon, ham or gammon.

I prefer not to use it and like the more traditional look/colour.

I would try it without for your first and see how you get on. 

Let us know how you get on. 

[Mo]

Thanks Julie, I think I was hoping someone would say that.

[Hilarysmum]

I use a saltpetre substitute which comes in the salt I buy here.  I have salt petre but dont use it.  Especially for my own use.  Only real difference salt petre makes (imho) is to add colour.  Once its cooked there is no difference.  Enjoy your bacon

[Sylvia]

And saltpetre is not good for you!

[Mo]

And saltpetre is not good for you!

Neither is salt   
We were chatting to the slaughterman/butcher this morning and he also advised that we needn't use it. He was also telling us about his efforts to make 'Parma' Ham, interesting stuff.

[Fleecewife]

Just been watching the programme about E numbers, which includes saltpetre.  Apparently it's main function is to ensure there is no botulism in the product.  Botulism is pretty dangerous, in fact deadly - I was halfway through making a huge batch of hogget-burgers when I watched the programme and now I'm worrying about killing my family.  Well, not really as botulism is rare and I am very careful, but it makes you wonder.......

[ellisr]

Botulism is found everywhere and if you follow good hygenie and cook food properly you won't ever come across it. You are more likely to find it in the soil and cans of food that have 'blown'.

[Anke]

We do use it in our salamis, as they are air dried in our garage for up to three months during the winter. But doesn't go into our "Border style- Parma type" ham. We don't actually make bacon, too salty and we don't really like it.

[Eve]

We never use it either, not for sausages, bacon, air dried ham or anything.

We made an air dried ham of a whole leg. It hung in the loft for months during the winter on a clothing rail and with a cheap pillowcase around it instead of cheesecloth. It worked really well, we were eating it several months on and it was perfectly safe! Haven't tried it in a while, will have a taste again this weekend. The flesh side of the ham was covered with pork fat of the same pigs.

There's a fab book called Charcuterie by Michael Ruhlman et al, about £15 and really great (most books are rubbish!). They do use pink salt / saltpetre but they're in lawsuit-obsessed US - and if you want to sell then perhaps you may need to use saltpetre.

Anke, if the bacon is too salty, you can blanch it for 45 seconds before frying (will turn nice and crips, too). Let's say we've been there, done it 


Eve 

[Mo]

The loft! What a good idea  Good tip for bacon too.
Thank you!

[Hilarysmum]

Dry it by patting in some kitchen roll before frying saves the splattering.  Eve is right gorgeous bacon.

[Eve]

If I'm around your part of the world, Hilarysmum, you can be sure I'll be buying some of yours!!

The ham moved from the loft to a tent in the garden during the summer (uninsulated loft - baking hot in summer but fridge-cool in winter!).

Oh god, now I really fancy some bacon! 


Eve 

[Hilarysmum]

Eve if ever you are in France PLEASE visit will give you some bacon.

[Eve]

You're in France?? Ooooooooh, you have access to the most wonderful nectarines and peaches right now - I'd make the trip just for those!!!

I'm jealous..... 


Eve