On Tue, 8 Mar 2016 20:01:10 -0000, "Ophelia" >
wrote:

>
>
>"Ed Pawlowski" > wrote in message
...
>> On 3/8/2016 1:28 PM, Ophelia wrote:
>>>
>>>
>>> "The Cook" > wrote in message
>>> ...
>>>> On Tue, 8 Mar 2016 11:06:34 -0000, "Ophelia" >
>>>> wrote:
>>>>
>>>>> Has anyone made this from scratch? If so, please would you share a
>>>>> recipe.
>>>>> I have seen them on line but prefer a tried and tested.
>>>>
>>>> Check out Alton Brown's recipe. It doesn't look too spicy or hot.
>>>
>>> Thanks very much, Susan. That is much appreciated! I will search for
>>> that
>>>
>>> Ok I have found some of his but saltpetre is not available to us
>>> Something to do with gunpowder
>>>
>>
>> It may be available in diluted form in a premixed cure. Look for Morton
>> Tenderquick, or names like Instacure, Prauge Powder, Pink salt.
>
>Thanks, Ed. I will do that! I have something I was sent from Canada a few
>years ago that sounds similar, and when I get home I will get back to you on
>that. Might it have been prontocure? I am not sure and won't be home for a
>week or so, so I will have to get back to you.

There must be stores where you are that sell sausage/ham curing
supplies, ask at a local butcher shop. This company sells everything
anyone could need for meat curing, including books, I don't know if
they will ship to you but there must be a similar business in the UK:
http://www.alliedkenco.com/37.aspx