Curing pork.

[SVX]

Hi fellow FD&R denizens,

I'm thinking about home curing some pork loins and hocks, and all the brining recipes I've seen require saltpetre. Any suggestions as to where I could get some? The local butcher in the village has closed down...and the townie butcher isn't much cop.

Also, the brining recipe I've been looking at uses juniper, bay, peppercorns and citrus rind - any suggestions?

BR,

SVX.
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[Pete Franklin]

Difficult to get hold of because it can be used as an explosive. you can buy it on line from sausagemaking.org

[Mobile Chicane]

You don't really need it - it's just to keep the colour.

Potassium nitrate - try Amazon.

[SVX]

Mobile Chicane said:

You don't really need it - it's just to keep the colour.

Potassium nitrate - try Amazon.

Oh - off to google potassium nitrate, thanks MC.

[/off topic]Any plans for another GF&W shindig?[/off topic]

[tontoro]

i wouldn't worry about it too much, i've just done a load of curing from some pigs we slaughtered recently, and didn't use it. It just won't be as pretty and pink.