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Mrs Beeton's cured meat recipes - saltpetre conversion question
I'm interesting in trying some of Mrs Beeton's recipes for curing ham and bacon. Sure, there are lots of good modern recipes, but this is more an exercise in historical re-enactment as a learning exercise. I have some questions I was wondering if you guys might know the answer.
Can I use curing salt #1 (pink salt, &c) in place of saltpetre? If so, what is the equivalent of 1oz saltpetre?
What is the modern equivalent of Salt Prunella?
Can I use less curing salt than recommended (note, I'm not cutting the regular salt, just the nitr- whatever it is)? The recipe is written for people living in London in the 1850s so I assume quality of meat, temperature control, moisture control were an issue back then (Mrs. B. also mentions these issues elsewhere in her writing). Since I have a fridge and can order the meat fresh via the butcher, what percentage can I safely reduce the curing salt?
asked by trampledbygeese
4 months ago
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That's a pretty specialized question. This forum
http://www.smokingmeatforums...
Might have better answers for you.
Sometimes older historical recipes are very sketchy about ammounts etc. Such as one I encountered that began with "Have the Made Make A Roux".
(Which would be a great book title).
I love those recipes. Sadly, in this day and age, I must be both made and cook. ah well.
Thanks for the link, I'll ask there. I might try and find a local SCA group and ask them too, they usually have experience converting medieval recipes to the modern day kitchen so they shouldn't have trouble with a recipe only 170 odd years old.
ps, if you ever need help writing that book, think of me. Love the title choice.
Here's a decent book for historical recipes..and food.
By Mark Kurlansky. Author of the excellent "Salt: a History"
"Choice Cuts: A Savory Selection of Food Writings from Around the the World Throughout History"
A nice audio book from audible..for sleepy bed time listening on your bedside pod/pad etc.
http://www.audible.com...