I used proper coarse salt mixed with saltpetre. I think I used the right quantity...I had a recipe. Trouble is you need to use enough to preserve the stuff so if you cut it down too much it won't keep. I salt my own ham and that's not a problem cos I then boil it, so I bring it to the boil and pour off the water, then boil it in clean water. I guess that's the idea behind pouring boiling water over the bacon.


Love Lynne