If you want the meat to be stored for 20 days (you won’t eat it all at once) and not spoil, then 10 grams. If you eat everything in 2 days, you can add 5 grams of nitrite salt per 1 kg.
@@KirillCompany Absolutely wrong. Read manufacturers instructions for nitrate salt. You have put 4 times of needed amount. You might hurt someone. People, please fallow instructions on packaging.
@@Myway65 it depends, the USA version of curing salt is 3g/kg max. (the product has 6% nitrite) in most Europe countries the nitrite contant is much lower (0,6%) and the max is 30g/kg. I don't know where the author is living..
@@Myway65 yep, my point was if the 10g in this recipe is USA or EU type curing salt. So he used 3 times to much or he actually could use 3 times more. I'm afraid I know the answer.
Your video is awesome clear to see only I can't see anywhere what kind of meat and which part it, for example leg,under belly of a cow or pig. Otherwise it is 95% perfect
Salty ham....you forgot to soak han for a couple hours then leave in fridge over night to develop a skin then smoke for two hours then heat oven to 200 and cook ham till it reaches 155f. Done......smoked pork loin
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It looks like way too much Nitrite for 1KG of meat to me. Should be 2-3grams of Cure #1 Nitrite ?? NOT 10 grams IMHO
If you want the meat to be stored for 20 days (you won’t eat it all at once) and not spoil, then 10 grams. If you eat everything in 2 days, you can add 5 grams of nitrite salt per 1 kg.
@@KirillCompany Absolutely wrong. Read manufacturers instructions for nitrate salt. You have put 4 times of needed amount. You might hurt someone. People, please fallow instructions on packaging.
@@Myway65 it depends, the USA version of curing salt is 3g/kg max. (the product has 6% nitrite) in most Europe countries the nitrite contant is much lower (0,6%) and the max is 30g/kg. I don't know where the author is living..
@@normaalkanaal 3 g/kg@ 6%(usa) and 30 g/kg @ 0.6%:EU) is same amount of Nitrate. Do the mat. Just salt accordingly.
@@Myway65 yep, my point was if the 10g in this recipe is USA or EU type curing salt. So he used 3 times to much or he actually could use 3 times more. I'm afraid I know the answer.
Your video is awesome clear to see only I can't see anywhere what kind of meat and which part it, for example leg,under belly of a cow or pig. Otherwise it is 95% perfect
Thank you. I make pork, part of which is called loin.
Salty ham....you forgot to soak han for a couple hours then leave in fridge over night to develop a skin then smoke for two hours then heat oven to 200 and cook ham till it reaches 155f. Done......smoked pork loin
Everyone does it their own way
I smoked it after curing
Hi I want to know how please. Can you tell us. Thank you
Rețete reușite in cazul ca nd respecți întocmai cantitățile și modul de preparare fără carne și asigura nece satul organismului multumesc
Aceasta este rețeta exactă pentru a face șuncă. Se dovedește o carne foarte gustoasă.
Why are we calling pork loin...ham?
It's all about how to cook meat, but how to name it is not important.😉