Quote Originally Posted by Avo View Post
yeah ok,i got given the curing salt form the local butcher,it says 170grm to 50 lt of water...
i have to decide what other herbs n shit to put in it
As you may already know there is curing salt #1 and #2.
1 is for short cures of meat and needs to bee eaten faily quickly

2 is for dry sausage/salami type of cure which hangs for weeks to months.

Years ago we used saltpetre but it was discontinued i belive in Australia. Used to burn like a volcano....used to love this shit as kids







...........on the road