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?