In the recipes I always say, how much of this or that is used. I normally work with grams g or gm or kilograms kg, tsp for teaspoon and tbs for table spoon, ml or ltr for millilitres of litres. In bread mixing I also use cups. In most BigC, Makro, Lotus Tesco or western food shops you can buy the measuring spoons, glass jugs etc and also the mechanical or digital scales. Central does a good line in springform pans and good knives but they are expensive and perhaps Ebay is a bit cheaper.

Many of the recipes come from cooking websites and I generally copy and paste them direct.

The few times I use nitrate salts is when I am brining pork into ham or bacon.

Maybe you could tell us cc1 if omiting th nitrate for home use with refrigeration and deep frreeze is dangerous other than the lack of colour.

There you go Monty, I have fixed that for you.

:Live Update:

Running commentary......

About 30 minutes ago I sliced a rather large onion, took half of it and placed it in the bottom of the slow cooker, put two sizeable cuts of pork loin on top, placed the other half of sliced onion on top of them, barely covered the combo with water.

And set the cooker to low.

Be back in about seven hours (with pictures hopefully)

For a quick and easy cheap freezer standby we put i kg diced shin beef (from macro frozen or northern farms) one 1kg pack diced vegetables, one 1kg pack frozen vegatables, a carrot, a tin or two of Brooks tomatoes and add them all to a kilo or two of fried onions in the pressure cooker.  (brown the meat if you prefer also).  add.. Oregano parsley Italian herbs or whatever. Add about a cup of water and cook under presure 45 minutes.  Check seasoning and adjust using salt sparingly worstershire sauce and balsamic vinegar.  Thicken if desired but we do not.  DIvide into 8 or so freezer packs and you have at least 4 big meals for two instantly,  Eat with mashed potato but at a pinch rice is ok.  Even better is half a loaf of our freshly baked bread.

We also do the same but with pork mince from macro freezer and use sage cummin and thyme.

If you are not pressed for time it is best to add the large vegetables after about 30 minutes.  The diced make the gravy.

If you double click on the file it will come up in MS Word.