Curing, whether done to meat or olives, means treating something with salt to help preserve it. When curing meat or fish, the salt draws the moisture out, leaving bacteria less moisture to grow on. It also penetrates the meat, making an inhospitable environment for bacteria. Curing must be done in coolish places or the meat…
Morton’s Tender Quick is used for curing meat, poultry or fish in dry or wet-cures. It is a mixture of salt, 0.5% sodium nitrate, 0.5% sodium nitrite and sugar. It also includes propylene glycol to keep the mixture stable. Sodium nitrate (NaNO3) is a curing agent. Sodium nitrite (NaNO2) is a preserving agent. Substitutes Morton…
Potassium Nitrite is a compound formed of potassium and nitrogen. Its scientific notation is KNO2. It is used as a preservative in food. It helps in the curing process by inhibiting the growth of botulism bacteria, and slowing down any rancidness occurring. It also fixes colours in meats. It comes as a granular off-white powder….
Saltpetre is naturally occurring nitrate crystals that are soluble in water. It is found in surface deposits in many countries, or can be induced by mixing decaying organic matter with lime or through chemical solutions.Saltpetre was used in curing but is no longer used commercially (though apparently trace elements are allowed in some jurisdictions) because…
Sodium nitrite is a preserving agent used in processed meats to prevent rancidity and botulism.
