Bringing home the bacon, not in financial terms but quite literally in this context, this is from a wet cure rather than dry cure this time, and the results are great, less salty and far less work than a dry cure, we are now air drying which will add to the concentration of flavor.
Wet Cure Ingredients
- Cold Water 900ml
- Salt 98g
- Saltpeter Potassium Nitrate
Method
- Weigh out water into a large clean tub.
- Add Salt and Saltpeter stirring until completely dissolved to produce the cover Brine Solution.
- Submerge meat in solution.
- Store the tub below 5 degrees
- Leave to cure for 3-5 days
- We turned ours halfway through and weighted down to fully submerge.
For Saltpeter supplies we used http://www.tongmaster.co.uk
