What salt should I use when curing?
Salt (NaCl) or sodium chloride is a hugely important ingredient that holds the key for preserving meats as it makes the environment inhospitable for bacteria and draws the water out of food. (Water can further promote the growth of harmful microbes). Our bodies are used to salt in natural foods (not in processed foods!) The salt attaches to the meat proteins and works its magic.
The most important thingcis the ratio (%) of salt to the meat in our curing recipes. Make sure you weigh your meat and follow the instructions.
The most important thing is the ratios (%) of salt to the meat in our curing recipes. Make sure you weigh your meat and follow the instructions.You may read about specific curing salts often called "Insta cure #1" or "Pink Salt" or "Instacure #2". These are salts with additional nitrites in specific % and used more for commercial processes. They cause the cooked meat (like bacon) to stay pink when it its cooked. (Think about it, you cook roast pork or tenderloin or pork chop and the meat goes grey when it cooked, yet bacon goes pink? That is because of the added nitrites and nitrates).
When using whole cuts of meat these are not required. If you are mincing the meat for salami's then it is optional. This is because any bad bacteria would be on the outside of the meat and can be killed in the curing process - if you use pre-minced meat then any possible bad bacteria is now on the inside and can spread - this is why we cook shop bought minced meat rather than use it in salami making. The curing process using salt and wine makes the meat inhospitable for bad bacteria through salt and acidity (I use red wine!)
The recommended salts are PDV salts (Pure Dried Vacuum Salt) and used in the process of animal nutrition and a very high grade of salt. The bad side is that no one wants to buy a 25kg bag of salt unless you are making your own proscuttio from a whole pork leg using the boxing method.
Kosher salt or cooking salt is absolutely fine to use, and I would avoid any specialist flakes due to the increased minerals and less actual sodium chloride (NaCl). I would avoid 'table' salt as it has additional anti- caking agents or potassium iodide in.
The most important thingcis the ratio (%) of salt to the meat in our curing recipes. Make sure you weigh your meat and follow the instructions.
The most important thing is the ratios (%) of salt to the meat in our curing recipes. Make sure you weigh your meat and follow the instructions.You may read about specific curing salts often called "Insta cure #1" or "Pink Salt" or "Instacure #2". These are salts with additional nitrites in specific % and used more for commercial processes. They cause the cooked meat (like bacon) to stay pink when it its cooked. (Think about it, you cook roast pork or tenderloin or pork chop and the meat goes grey when it cooked, yet bacon goes pink? That is because of the added nitrites and nitrates).
When using whole cuts of meat these are not required. If you are mincing the meat for salami's then it is optional. This is because any bad bacteria would be on the outside of the meat and can be killed in the curing process - if you use pre-minced meat then any possible bad bacteria is now on the inside and can spread - this is why we cook shop bought minced meat rather than use it in salami making. The curing process using salt and wine makes the meat inhospitable for bad bacteria through salt and acidity (I use red wine!)
The recommended salts are PDV salts (Pure Dried Vacuum Salt) and used in the process of animal nutrition and a very high grade of salt. The bad side is that no one wants to buy a 25kg bag of salt unless you are making your own proscuttio from a whole pork leg using the boxing method.
Kosher salt or cooking salt is absolutely fine to use, and I would avoid any specialist flakes due to the increased minerals and less actual sodium chloride (NaCl). I would avoid 'table' salt as it has additional anti- caking agents or potassium iodide in.