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The Romans (200 BC) acquired curing procedures from the Greeks and further developed methods to "pickle" various kinds of meats in a brine marinade. It was during this time that the reddening effect of salting was noted. Saltpeter (potassium nitrate) is mentioned as being gathered in China and India prior to the Christian era for use in meat ...
One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. [4] It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.
Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula K N O 3.It is a potassium salt of nitric acid.This salt consists of potassium cations K + and nitrate anions NO − 3, and is therefore an alkali metal nitrate.
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).
Nutrition: (Per 4-oz. Serving): Calories: 170 Fat: 9 g (Saturated Fat: 2 g) Sodium: 410 mg Carbs: 1 g (Fiber: 0 g, Sugar: 0 g) Protein: 21 g. Described as a Genovese-style pesto on Trader Joe's ...
This alkali metal nitrate salt is also known as Chile saltpeter (large deposits of which were historically mined in Chile) [4] [5] to distinguish it from ordinary saltpeter, potassium nitrate. The mineral form is also known as nitratine, nitratite or soda niter. Sodium nitrate is a white deliquescent solid very soluble in water.
A Bluetooth meat thermometer is a great assistant, pinging you once your food reaches its desired interna The 8 Best Meat Thermometers for Grilling Your Most Delicious Steak Yet, According to Our ...
Acids like lemon juice, lime juice and vinegar break down raw meat, allowing the marinade's oil and spices to deeply penetrate and infuse the meat with flavor and moisture.
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