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Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Salt (sodium chloride) is the primary ingredient used in meat curing. [10] Removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. [10] [11] Doing this requires a concentration of salt of nearly 20%. [11]
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
Both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted. Ground beef is often marketed in a range of different fat contents to match the preferences of customers. Ground beef is generally made from the less tender and less popular cuts of beef.
The recent tainted meat scandal in China may have left a bad taste in your mouth for ground meat, but there is so much more to know about the ingredient that makes up so many summer staples like ...
It is typically a combination of salt and sodium nitrite, with the pink color added to distinguish it from ordinary salt. It was discovered in the 19th century that salt mixed with nitrates (such as saltpeter) would color meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat. The food hence ...
How to thaw ground beef in running water: Discard the original package and place the ground beef in a leak-proof zip-top bag; remove as much air from the bag as possible. Place the bag in a ...
Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. [15] In its dry, crystalline state it is nonreactive.