Here in Grenada at 12 degrees north of the equator, we can get great fresh organic meat, lovely hardwoods for smoking, and this is after all the spice isle, ingredients for rubs brines etc no problem. I have fresh nutmeg, mace, pimento(allspice) in my garden. Theres even kosher salt.
HOWEVER - what we can't seem to get is the premixed preserving salts like prague 1/2.
BUT we can easily get food grade saltpetre.
My question is - while i have used recipes for saltpetre and am enjoying the result, there are a lot of lovely looking dry/wet recipes that use other preserving salts, how can i safely convert them so i can use saltpetre? Anyone know a good place to see guidance on how much to use for volumes of liquid/weights of dry mixes etc?