What are the components of a cure?
Salt, is essential, and should always be used by weight not volume. We recommend using kosher salt, cooking salt, sea salt but avoid table salt as it has anticaking agents and/or potassium iodide in – which can lead to a very salty result when used.
Curing salts (sodium nitrite and sodium nitrate) are optional (see below)
The salt, through osmosis, draws water out inhibiting the growth of bacteria.
Sugar, in the form of white or brown cane sugar, or honey, or syrups, or treacle add additional flavour profiles and reduce the harness of the salt. The sugar doesn’t penetrate the meat or fish much adding flavour mostly to the surface area. These tend to be used on bacons or fish, or cooked meats. When we use sugar in our BACON CURE it adds a lovely caramelised flavour profile to the bacon when cooked so it sweet and salty! Sugar also acts as a nutrient source for flavour producing good bacteria.
Herbs and Spices, can be added as desired, or following traditional combinations. These can be very effective when used in small % (by weight) in salami and open a world of near endless combinations and creativity.
Smoke can also be used to improve flavour, but it also works to inhibit oxidation and prevents the growth of bacteria. The smoke helps seal the outside of the food making it harder for bacteria to enter.
Curing salts (sodium nitrite and sodium nitrate) are optional (see below)
The salt, through osmosis, draws water out inhibiting the growth of bacteria.
Sugar, in the form of white or brown cane sugar, or honey, or syrups, or treacle add additional flavour profiles and reduce the harness of the salt. The sugar doesn’t penetrate the meat or fish much adding flavour mostly to the surface area. These tend to be used on bacons or fish, or cooked meats. When we use sugar in our BACON CURE it adds a lovely caramelised flavour profile to the bacon when cooked so it sweet and salty! Sugar also acts as a nutrient source for flavour producing good bacteria.
Herbs and Spices, can be added as desired, or following traditional combinations. These can be very effective when used in small % (by weight) in salami and open a world of near endless combinations and creativity.
Smoke can also be used to improve flavour, but it also works to inhibit oxidation and prevents the growth of bacteria. The smoke helps seal the outside of the food making it harder for bacteria to enter.