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2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17] Nitrate is specifically used only in a few curing conditions and products where nitrite (which may be generated from nitrate) must be generated in the product over long periods of ...
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]
The Wiltshire cure is a traditional English technique for curing bacon and ham. The technique originated in the 18th century in Calne, Wiltshire; it was developed by the Harris family. [1] Originally it was a dry cure method that involved applying salt to the meat for 10–14 days. [2] Storing the meat in cold rooms meant that less salt was ...
Making dry sausages involves curing salts, which contain sodium nitrite and sodium nitrate. Nitrites are used for all types of sausages and are the most common. Nitrates are used only in the preparation of the cured dry style of sausages. Over a period of time the nitrates are converted into nitrites by endogenous or added bacteria.
Sodium nitrite is used to speed up the curing of meat, [7] inhibit the germination of Clostridium botulinum spores, and also impart an attractive pink color. [8] [9] Nitrite reacts with the meat myoglobin to cause color changes, first converting to nitrosomyoglobin (bright red), then, on heating, to nitrosohemochrome (a pink pigment). [10]
It also includes facts, ideas, and instructions for preparing the meat, as well as a brief history of bacon, a discussion of the folklore surrounding the meat, and a glossary of bacon-related items. [2] [3] The book also provides information on the use of bacon, listing curing techniques, tips on buying and storing bacon and the best ways to ...
Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. [1] Smoking adds flavor , improves the appearance of meat through the Maillard reaction , and when combined with curing it preserves the meat. [ 2 ]
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 ...
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