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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)