1021:
27:
245:
191:, also called saltpeter or nitrate of potash, has been a common ingredient of some types of salted meat for centuries but its use has been mostly discontinued due to inconsistent results compared to nitrite compounds (KNO
142:
and 93.75% table salt. 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.
372:
106:
Many curing salts also contain red dye that makes them pink to prevent them from being confused with common table salt. Thus curing salt is sometimes referred to as "
95:
bacteria that causes botulism, in line with the UK's
Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent
364:
328:
Sárraga, C.; Gil, M.; Arnau, J.; Monfort, J. M.; Cussó, R. (1989). "Effect of curing salt and phosphate on the activity of porcine muscle proteases".
163:
is ready to be eaten, no sodium nitrate should be left. For this reason it is recommended for meats that require long (weeks to months) cures, like
89:, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the
159:, and 89.75% table salt. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a
37:
is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate
575:
541:
905:
420:
458:
857:
100:
569:
138:
One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25%
581:
480:
Lauer, Klaus (1991). "The history of nitrite in human nutrition: A contribution from German cookery books".
936:
85:, etc. Though it has been suggested that the reason for using nitrite-containing curing salt is to prevent
1048:
262: – Food preservation and flavouring processes based on drawing moisture out of the food by osmosis
259:
70:
534:
160:
591:
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over the curing process, which implies that the action of nitrite during curing is not toxic to
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739:
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967:
962:
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products. It should not be confused with Chile saltpetre or Peru saltpetre, which is
180:
38:
941:
926:
654:
629:
489:
337:
1003:
998:
875:
842:
799:
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203:, etc.) Even so, saltpetre is still used in some food applications, such as some
993:
910:
832:
754:
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639:
586:
300:
210:
156:
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58:
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297: – Mineral used as food ingredient, composed primarily of sodium chloride
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957:
837:
784:
734:
501:
119:
42:
20:
130:
There are many types of curing salts often specific to a country or region.
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719:
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280: – Branch of cooking of prepared meat products, primarily from pork
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709:
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624:
596:
413:
Salted: A Manifesto on the World's Most
Essential Mineral, with Recipes
283:
54:
988:
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601:
188:
26:
1008:
789:
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644:
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62:
46:
827:
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The results show that there is no change in levels of inoculated
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265:
66:
228:
Who poisoned your bacon? The dangerous history of meat additives
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115:
50:
271:
74:
244:
550:
453:. Hoboken, New Jersey: John Wiley & Sons. p. 827.
294:
286: – Fish subjected to fermentation, pickling or smoking
53:. Curing salts are generally a mixture of sodium chloride (
519:
392:
spores at levels of 150ppm ingoing nitrite and below.
365:"Revealed: no need to add cancer-risk nitrites to ham"
309: – Form of dried, cured meat from southern Africa
268: – Food processing by treating with brine or salt
240:
151:Also called Pink curing salt #2. It contains 6.25%
118:which is 97–99% sodium chloride (table salt) with
1035:
101:Sodium Nitrite: Inhibition of microbial growth
535:
440:
438:
110:". Curing salts are not to be confused with
402:
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99:growth and extend shelf life. (see also
25:
576:International Salt Co. v. United States
444:
1036:
362:
523:
479:
451:Professional Cooking, College Version
65:meats as part of the process to make
906:List of countries by salt production
303: – Sausage production processes
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133:
13:
220:
14:
1060:
1020:
1019:
482:Journal of Clinical Epidemiology
336:(4). Elsevier Science: 241–249.
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858:Salt and cardiovascular disease
375:from the original on 2021-01-26
274: – Type of salt-cured pork
473:
356:
16:Salt used in food preservation
1:
415:. Random House. p. 187.
314:
494:10.1016/0895-4356(91)90037-a
363:Doward, Jamie (2019-03-23).
342:10.1016/0309-1740(89)90042-9
230:. London: Icon Books, 2021.
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7:
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122:that give it a pink color.
10:
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447:"Sausages and Cured Foods"
260:Curing (food preservation)
18:
1017:
976:
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919:
866:
818:
610:
570:In the American Civil War
557:
876:Salt Industry Commission
549:
125:
41:as it prevents or slows
19:Not to be confused with
409:"Salt Reference Guide"
407:Bitterman, M. (2010).
31:
92:Clostridium botulinum
29:
901:Open-pan salt making
725:Monosodium glutamate
445:Gisslen, W. (2006).
226:Coudray, Guillaume.
290:List of dried foods
112:Himalayan pink salt
61:, and are used for
740:Potassium chloride
592:In Chinese history
32:
1049:Food preservation
1031:
1030:
968:Salting the earth
963:Salt in the Bible
937:San Francisco Bay
745:Potassium nitrate
181:potassium nitrate
179:Another name for
161:dry cured sausage
39:food preservation
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1023:
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881:Evaporation pond
655:Calcium chloride
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147:Prague Powder #2
134:Prague Powder #1
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1004:Ximenes Redoubt
999:Water softening
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843:Salt-cured meat
814:
800:Sodium chloride
775:Salt substitute
750:River reed salt
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221:Further reading
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994:Smelling salts
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911:Salt tectonics
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853:Health effects
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755:Sodium nitrate
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715:Korean brining
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587:Old Salt Route
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488:(3): 261–264.
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301:Sausage making
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211:sodium nitrate
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157:sodium nitrate
153:sodium nitrite
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140:sodium nitrite
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120:trace elements
59:sodium nitrite
15:
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977:Miscellaneous
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958:Grain of salt
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838:Brined cheese
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583:
582:In Middlewich
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73:such as ham,
72:
68:
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60:
56:
52:
48:
44:
40:
36:
28:
22:
21:pickling salt
984:Mineral lick
869:and industry
685:Fleur de sel
664:
574:
485:
481:
475:
464:. Retrieved
450:
426:. Retrieved
412:
389:
385:
383:
377:. Retrieved
369:The Observer
368:
358:
333:
330:Meat Science
329:
323:
227:
204:
178:
150:
137:
129:
107:
105:
97:C. botulinum
96:
90:
34:
33:
1044:Edible salt
942:In Pakistan
927:In Cheshire
886:Salt mining
848:Salted fish
770:Salammoniac
730:Moshio salt
635:Asín tibuok
390:C botulinum
386:C botulinum
278:Charcuterie
251:Food portal
206:charcuterie
169:country ham
165:hard salami
83:corned beef
35:Curing salt
30:Curing salt
1038:Categories
896:Sink works
820:Food usage
710:Kala namak
645:Black lava
597:Salt March
466:2013-08-16
428:2013-08-16
379:2021-02-14
371:. London.
315:References
284:Cured fish
71:cured meat
55:table salt
989:Road salt
920:By region
891:Salt well
695:Himalayan
602:Salt road
502:0895-4356
189:saltpetre
175:Saltpetre
108:pink salt
1025:Category
932:In Ghana
867:Commerce
790:Sel gris
785:Seasoned
780:Sea salt
735:Pickling
630:Alberger
373:Archived
350:22054673
237:See also
87:botulism
79:pastrami
63:pickling
47:bacteria
43:spoilage
951:Culture
833:Salting
828:Brining
805:Truffle
705:Jugyeom
700:Iodised
640:Bittern
565:History
558:History
510:1999685
307:Biltong
266:Brining
199:, NNaNO
67:sausage
810:Túltul
795:Smoked
720:Kosher
690:Garlic
670:Cyclic
665:Curing
660:Celery
650:Butter
620:Abraum
508:
500:
457:
419:
348:
195:, NaNO
116:halite
57:) and
51:fungus
760:Onion
680:Flake
675:Dairy
625:Alaea
612:Types
272:Bacon
213:(NaNO
155:, 4%
126:Types
75:bacon
765:Rock
551:Salt
506:PMID
498:ISSN
455:ISBN
417:ISBN
346:PMID
295:Salt
183:(KNO
167:and
114:, a
1009:Tax
490:doi
338:doi
217:).
187:),
103:).
69:or
49:or
45:by
1040::
504:.
496:.
486:44
484:.
449:.
437:^
411:.
399:^
382:.
367:.
344:.
334:25
332:.
171:.
81:,
77:,
543:e
536:t
529:v
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469:.
431:.
352:.
340::
215:3
201:2
197:2
193:2
185:3
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
