Curing salt substitute

Curing salt substitute

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Knowing a little about salt will help you to improve the taste and quality of your food. There are differences in purity, taste, and density, and understanding the various qualities of the different varieties of salt will give you an edge in the kitchen.

There are several types of salt available. Table salt, kosher salt, canning salt, curing salt, and rock salt are all easily acquired. Some are fine to use for cooking and seasoning food Finer grained salt has more surface area exposed. The greater surface area allows the salt to dissolve quicker and more completely when added to water, or put on the surface of food. Kosher salt, even though large grained, also has a lot of surface area. The salt is composed of many small grains of salt fused together, and has the ability to absorb liquids to a certain degree.

The graphic below shows the relative granule size of four different types of salt. The structure and the size of the grains affects how quickly the salt will dissolve, and how it is measured.

Table salt is available in two varieties Iodized salt contains a very small amount of iodidewhich is a required nutrient for us humans. However, iodized salt can add a metallic off-flavor to foods.

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Non-iodized salt is free from the added iodide, so it can be a better choice, flavor-wise, than the iodized variety. However, both types of table salt contain anti-clumping agents which keep the salt free-flowing in humid weather.

One of these is sodium silicoaluminatewhich doesn't sound appetizing at all. Anti-clumping agents can add unwanted flavors to your food. Also known as pickling salt, this is a very pure salt made for food use. It contains no additives of any kind, and since there are no anti-clumping agents, it can form lumps if it's exposed to humidity. This doesn't harm the salt at all This salt is also finer grained than table salt, so it dissolves quicker. In addition to the four types of salt seen above, rock salt is very common.

It's uses include melting ice on roads and sidewalks and making ice cream. It usually contains many impurities which can negatively affect the taste of foods. Rock salt is salt just as it comes from the mine. The only processing done to it is crushing and sifting.Sodium nitrite is used in curing meats to preserve color, add flavor, prevent fats from going rancid and stop botulism spores from becoming toxic.

For example, a roasted leg of pork is brown, but add sodium nitrite and it becomes ham - pink, salty with a totally different flavor. Sodium nitrite can not be used in any product labeled organic, so natural alternatives are becoming more important to the meat industry. A salt brine is made from water, sea salt and vinegar. Meat is cured in brine for at least 6 days, with no refrigeration needed. This is the oldest and least expensive way to cure meat, and doesn't require any specialized equipment.

You can change the flavor of the brine by using different types of vinegar or various salts and by adding seasonings. Sea salts have distinct flavors depending on which body of water they are from - different mineral contents affect color and taste.

An old-fashioned meat cure used in the late 's involved sugar, salt and saltpeter. This dry rub must be done in very cold temperatures. Salt provides the cure, sugar adds flavor and stops the salt from hardening the meat, preserving the texture and saltpeter enhances the red color.

Use only non-iodized salt, such as kosher or canning salt and make sure the temperature doesn't fall below 38 degrees Fahrenheit, or the salt will not fully penetrate the meat. This is a two-part system that uses sodium alginate, made from brown seaweed, and calcium lactate, a dairy product, to bind together meat products.

Using this system is a cost-effective method that doesn't use salt or phosphates and can be used for all types of meats, including fish.

This is an industrial process and not suitable for home chef, as it requires equipment and chemicals not readily available to the general public. Celery juice concentrate is a vegetable product, but has a significant amount of naturally occurring nitrate.

Celery juice has very little pigment and a mild taste that does not detract from the meat's flavor. Furthermore, celery juice or celery salt may be listed as natural flavoring on meat product labels. Although there are still nitrates present, your body reacts differently to natural vs. For example, celery salt also contains high levels of antioxidants, which help your body process the nitrates. Maura Shenker.

Maura Shenker is a certified holistic nutritionist and health counselor who started her writing career in She leads group workshops, counsels individual clients and blogs about diet and lifestyle choices. Dried meat hanging up. Share this article.He's always loved to cook. Here is a brief explanation of what each of these ingredients is and what it's used for.

curing salt substitute

These cures are used in meat preservation, often in the making of things like bacon, ham, or sausages, or air-dried products like dried sausages.

Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air-dried, and smoked sausages. Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams.

The reason for the addition of sodium nitrate in Instacure 2 is that over a long curing period, sodium nitrate breaks down very slowly into sodium nitrite. In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages.

curing salt substitute

Sodium nitrite, even in small quantities, is very dangerous and can kill. The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. At this level, about a tsp of pure sodium nitrite could be enough to kill an average-sized adult. This is why it is mixed in small quantities with salt, dissolved into water, turned back into a uniform crystal, and then dyed pink. Keep them away from those who don't know how to use them. Make sure you understand how much you should be using in any given situation.

When using the Internet as a source, be sure to double- or triple-check on other sites any information given about nitrite quantities. Verify that what you are going to do is in fact safe for you and your family. Sign in or sign up and post using a HubPages Network account.

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Comments are not for promoting your articles or other sites. Would like to make corned beef and pastrami If I cold smoke sausage with prague powder 2.

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How long do I have to hang them till they are safe to eat or is it safe right away. I forgot to add the Instacure 2 to my pepperoni sausage. Do I need to throw the links away?By using our site, you acknowledge that you have read and understand our Cookie PolicyPrivacy Policyand our Terms of Service.

curing salt substitute

Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. Is there a standard conversion? This question is almost entirely a duplicate of this one on corned beef, sodium nitrite and Tender Quick.

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Please see the answers for that question. The only thing not covered in that question are the proportions of salt, sodium nitrite and sodium nitrate in Tender Quick. This information is not available on the Morton's web site; you will have to call them to get those proportions.

How to Make Dried Sausage - Cured Meats - 2016

TQ per pound of meat but you must eliminate any other salt called for in the recipe. Personally I quit using TQ and exclusively use pink salt as it produces a much nicer color to the finished product. Sign up to join this community.

Curing Salt: More Than Just A Preservative

The best answers are voted up and rise to the top. Home Questions Tags Users Unanswered. Ask Question. Asked 8 years, 4 months ago. Active 3 years, 1 month ago. Viewed 10k times. Ray Ray 6, 10 10 gold badges 43 43 silver badges 83 83 bronze badges. Maybe you should just find a recipe for pastrami that uses Tender Quick instead? You could incorporate other parts of your recipe if there are differences besides the curing agent.Morton Tender Quick is a fast-cure mix so you can cure meat, poultry or game right in your own kitchen.

It gives meats a tasty cured flavor and characteristic pink color. Works particularly well with small cuts of meat, such as pork chops, spareribs and poultry. Morton Tender Quick mix contains salt, the main preserving agent; sugar, both sodium nitrate and sodium nitrite, curing agents that also contribute to development of color and flavor; and propylene glycol to keep the mixture uniform. It should not be used at higher levels as results will be inconsistent, cured meats will be too salty, and the finished products may be unsatisfactory.

Curing salts should be used only in meat, poultry, game, salmon, shad and sablefish. Curing salts cannot be substituted for regular salt in other food recipes. We cannot recommend Morton Tender Quick for use with pork belly or bacon. Due to the differing fat content of individual cuts, the curing time for these items may vary significantly.

For this reason, we cannot recommend the appropriate amount of Tender Quick or curing time in this application. Sorry, we were unable to retrieve any results. Try adjusting your search settings. Did you know three out of four American households experience hard water? Morton will send you a water test strip to help you find out if you have hard water. By continuing to use this site you consent to the use of cookies in accordance with our Privacy Policy. Application Features Meat Curing.

Available in 2 lb. Where to Buy Make sure to call ahead for availability! Try adjusting your search settings Error. Please send me coupons, products, promotions, announcements and satisfaction surveys from Morton Salt, Inc.Salt has been used as a preservative for much of human history.

The first recorded use of salt in meat preservation actually began with the ancient Sumerians around BC. The Sumerians were the first recorded people who salted and dried meat for curing purposes. Salt with nitrite was also used to preserve meat by the ancient Greeks; however, their use of it was not deliberate as they were unaware of the presence of nitrite since it was an impurity in the salt. The ancient Romans would learn of curing meat from the Greeks and would note the reddening effect of the nitrite but no one would understand its role until much later in history.

Curing salt is also known as Prague Powder or pink salt; however, it is not to be confused with pink Himalayan salt and should not be used in the same way. If you were to look up recipes containing it, you would find that many specifically refer to it by the Prague powder name rather than as curing salt.

While there are many who speculate that Prague powder came from the city of Prague in the Czech Republic, its roots and the roots of the name are much less exotic. Curing salt was actually invented at the start of the 20th century as scientists identified the nitrites that could be used to preserve meats. Salt was also used during the Middle Ages in Europe, where salt beef became a popular food. This is the curing salt that we use today.

There is no known explanation for why he settled on Prague powder as the name. Along with its function of acting as a preservative, curing salt also enhances the flavor of the meats on which it is used.

Curing salt consists mostly of sodium chloride so its main flavor is that of salt. It also gives a rich meaty flavor to pork, beef, and other meats. While curing salt does not provide a wide variety of nutrients, it does have a couple of health benefits. They are:. There are two types of curing salt, both of which contain salt and sodium nitrate.

One formulation is widely sold as Prague powder 1 and the other as Prague powder 2. Prague powder 1 is usually used to cure meats that will be cooked later on.

These include ham and bacon. Prague powder 2 is used for meats that will not be cooked but that will be air dried instead.

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These include salami and pepperoni.We may earn an affiliate commission at no extra cost to you i f you buy through a link on this page. Learn more. Curing salts may seem like a very specialized subject. But once you get a taste for smoking, then curing your own bacon or prosciutto is a natural progression.

Curing is also an important part of safely cold smoking. There is some know-how required when using curing salts, and getting it wrong can have serious consequences.

Ultimate guide to curing salts

Getting it right, however, is not complicated. If you only care about how to use curing salts feel free to skip ahead. But we think this history is pretty interesting. Curing meat is a technique steeped in history. For all we know it could have been a happy accident! When a large beast was butchered, curing the meat offered a solution for preserving it, should fresh meat not be readily available at a later time.

What Is Curing Salt & Prague Powder & How To Use Them

The Ancient Egyptians, Chinese and Romans all used this technique to preserve their meat. Around the middle ages, Saltpeter was discovered. Found in rocky outcrops, Saltpeter is now more commonly known by its chemical name potassium nitrate.

When applied to meat, the Saltpeter not only preserves the meat, as earlier forms of curing salts did, but it also maintains an appealing pink color. Around the beginning of the 20th century, the connection between the use of these salts and the suppression of food borne illnesses such a botulism was discovered by German scientists. Sadly, while the curing process was being honed, some unfortunate individuals lost their lives, especially when the processes at play were not fully understood and the curing method was not executed properly.

Indeed, curing meat was of great use throughout history due to its practicality. But the method has continued down to this day because, practicality aside, cured meats are just plain tasty. Here is a basic breakdown of these ingredients:. Nitrates and nitrites are toxic when not used in the recommended quantities. The amount of table salt you would use in a standard recipefor example, could actually be a lethal dose of curing salts.

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To avoid confusion with table salt, curing salts are often tinted pink.