7/27/2019 Curing Meat

1/5

Curing (food preservation)From Wikipedia, the free encyclopedia

This article'slead sectionmay not adequatelysummarizeits contents. Please consider

expanding the lead toprovide an accessible overviewof the article's key points. (June 2012)

Sea salt being added to raw ham to makeProsciutto.

Bag of Prague powder #1, also known as "curing salt" or "pink salt." It's typically a combination of salt and sodium nitrite,

with the pink color added to distinguish it from ordinary salt.

Curing refers to variousfood preservationandflavoringprocesses, especially ofmeatorfish, by the addition of

a combination ofsalt,nitrates,nitrite[1]

orsugar. Many curing processes also involvesmoking, the process of

flavoring, orcooking. The use offood dehydrationwas the earliest form of food curing.[1]

Contents

[hide]

1 History

2 Chemical actions

http://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_sectionhttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_sectionhttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_sectionhttp://en.wikipedia.org/wiki/Wikipedia:Summary_stylehttp://en.wikipedia.org/wiki/Wikipedia:Summary_stylehttp://en.wikipedia.org/wiki/Wikipedia:Summary_stylehttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_section#Provide_an_accessible_overviewhttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_section#Provide_an_accessible_overviewhttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_section#Provide_an_accessible_overviewhttp://en.wikipedia.org/wiki/Prosciuttohttp://en.wikipedia.org/wiki/Prosciuttohttp://en.wikipedia.org/wiki/Prosciuttohttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Seasoninghttp://en.wikipedia.org/wiki/Seasoninghttp://en.wikipedia.org/wiki/Seasoninghttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Smoking_(food)http://en.wikipedia.org/wiki/Smoking_(food)http://en.wikipedia.org/wiki/Smoking_(food)http://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Drying_(food)http://en.wikipedia.org/wiki/Drying_(food)http://en.wikipedia.org/wiki/Drying_(food)http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Curing_(food_preservation)#Historyhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Historyhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Chemical_actionshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Chemical_actionshttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:Prague_powder_No_1.jpghttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/File:ProsciuttoSeaSalt.JPGhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Chemical_actionshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Historyhttp://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Drying_(food)http://en.wikipedia.org/wiki/Cookinghttp://en.wikipedia.org/wiki/Smoking_(food)http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Nitritehttp://en.wikipedia.org/wiki/Nitratehttp://en.wikipedia.org/wiki/Edible_salthttp://en.wikipedia.org/wiki/Fish_(food)http://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Seasoninghttp://en.wikipedia.org/wiki/Food_preservationhttp://en.wikipedia.org/wiki/Prosciuttohttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_section#Provide_an_accessible_overviewhttp://en.wikipedia.org/wiki/Wikipedia:Summary_stylehttp://en.wikipedia.org/wiki/Wikipedia:Manual_of_Style/Lead_section

7/27/2019 Curing Meat

2/5

o 2.1 Salt

o 2.2 Sugar

o 2.3 Nitrates and nitrites

o

2.4 Smoke

3 See also

4 Notes

5 References

6 External links

[edit]History

Food curing dates back to ancient times, both in the form ofsmoked meatand assalt-cured meat.[2]

ThePlains

Indiansused to hang their meat at the top of their teepees to increase the amount of smoke coming into

contact with the food.[2]It was discovered in the 1800s that salt mixed with nitrates (saltpeter) would color

meats red, rather than grey, and consumers at that time then strongly preferred the red-colored meat .[1]

[edit]Chemical actions

[edit]Salt

Table salt (sodium chloride) is the primary ingredient used in meat curing.[2]

Removal of water and addition of

salt to meat creates asolute-rich environment whereosmotic pressuredraws water out of microorganisms,

retarding their growth.[2][3]Doing this requires a concentration of salt of nearly 20%.[3]In addition, salt causes

the soluble meat proteins to come to the surface of the meat particles within sausages.

Theseproteinscoagulate when the sausage is heated, helping to hold the sausage together.[4]

Finally, salt

slows the oxidation process, effectively preventing the meat from going rancid.[3]

[edit]Sugar

Thesugaradded to meat for the purpose of curing it comes in many forms, includinghoney,corn syrupsolids,

andmaple syrup.[5]

However, with the exception of bacon, it does not contribute much to the flavor,[6]

but it does

alleviate the harsh flavor of the salt.[2]

Sugar also contributes to the growth of beneficial bacteria

likeLactobacillusby feeding them.[7]

[edit]Nitrates and nitrites

http://en.wikipedia.org/wiki/Curing_(food_preservation)#Salthttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Salthttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Sugarhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Sugarhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Nitrates_and_nitriteshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Nitrates_and_nitriteshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Smokehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Smokehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#See_alsohttp://en.wikipedia.org/wiki/Curing_(food_preservation)#See_alsohttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Noteshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Noteshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Referenceshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Referenceshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#External_linkshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#External_linkshttp://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=1http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=1http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=1http://en.wikipedia.org/wiki/Smoked_meathttp://en.wikipedia.org/wiki/Smoked_meathttp://en.wikipedia.org/wiki/Smoked_meathttp://en.wikipedia.org/wiki/Salt-cured_meathttp://en.wikipedia.org/wiki/Salt-cured_meathttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Plains_Indianshttp://en.wikipedia.org/wiki/Plains_Indianshttp://en.wikipedia.org/wiki/Plains_Indianshttp://en.wikipedia.org/wiki/Plains_Indianshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Sodium_nitratehttp://en.wikipedia.org/wiki/Sodium_nitratehttp://en.wikipedia.org/wiki/Sodium_nitratehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=2http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=2http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=2http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=3http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=3http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=3http://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Solventhttp://en.wikipedia.org/wiki/Solventhttp://en.wikipedia.org/wiki/Solventhttp://en.wikipedia.org/wiki/Osmotic_pressurehttp://en.wikipedia.org/wiki/Osmotic_pressurehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-sausage-3http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-sausage-3http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-sausage-3http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=4http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=4http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=4http://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Honeyhttp://en.wikipedia.org/wiki/Honeyhttp://en.wikipedia.org/wiki/Honeyhttp://en.wikipedia.org/wiki/Corn_syruphttp://en.wikipedia.org/wiki/Corn_syruphttp://en.wikipedia.org/wiki/Corn_syruphttp://en.wikipedia.org/wiki/Maple_syruphttp://en.wikipedia.org/wiki/Maple_syruphttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-IL-state-additives-4http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-IL-state-additives-4http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-smoke-cure-5http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-smoke-cure-5http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-smoke-cure-5http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Lactobacillushttp://en.wikipedia.org/wiki/Lactobacillushttp://en.wikipedia.org/wiki/Lactobacillushttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-edinformatics-6http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-edinformatics-6http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-edinformatics-6http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=5http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=5http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=5http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=5http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-edinformatics-6http://en.wikipedia.org/wiki/Lactobacillushttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-smoke-cure-5http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-IL-state-additives-4http://en.wikipedia.org/wiki/Maple_syruphttp://en.wikipedia.org/wiki/Corn_syruphttp://en.wikipedia.org/wiki/Honeyhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=4http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uga-sausage-3http://en.wikipedia.org/wiki/Protein_(nutrient)http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-mnstate-notes-2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Osmotic_pressurehttp://en.wikipedia.org/wiki/Solventhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Sodium_chloridehttp://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=3http://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=2http://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-uog-0http://en.wikipedia.org/wiki/Sodium_nitratehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Plains_Indianshttp://en.wikipedia.org/wiki/Plains_Indianshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#cite_note-ANSI-3994-1http://en.wikipedia.org/wiki/Salt-cured_meathttp://en.wikipedia.org/wiki/Smoked_meathttp://en.wikipedia.org/w/index.php?title=Curing_(food_preservation)&action=edit&section=1http://en.wikipedia.org/wiki/Curing_(food_preservation)#External_linkshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Referenceshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Noteshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#See_alsohttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Smokehttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Nitrates_and_nitriteshttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Sugarhttp://en.wikipedia.org/wiki/Curing_(food_preservation)#Salt

7/27/2019 Curing Meat

3/5

7/27/2019 Curing Meat

4/5

ashickory,mesquiteandmapleare commonly used for smoking, as are fruit woods such

asapple,cherryandplum, and evencorncobs.

Smoking originally kept flies from coming into contact with the meat, preventing the possibility of the laying of

fly eggs and maggots until the meat was properly dried. The smoking can be done in combination with other

curing methods such as salting, and helps seal the outer layer of the food being cured, making it more difficult

for bacteria to enter. Slower and warmer smoking methods can be used to dehydrate the meat, further

decreasing its susceptibility to bacteria, similar tojerky.

There are several types of smoking styles, but hot smoking, smoke roasting (pit barbecuing) and cold smoking

are the most common. Smoke roasting and hot smoking actually cooks the food while cold smoking does not

and is the oldest form of smoking meat for preservation, as the food is only exposed to the cooler smoke of the

wood before it exits the smoking device.

http://en.wikipedia.org/wiki/Curing_(food_preservation)

Nearly all proteins and vegetables (and even fruits!) can be preserved or cured with salt for different

reasons and with different outcomes. Pork, bacon, and duck are often preserved with dry saltmeaning a

salt rub is thoroughly applied and the proteins are left to cure (and essentially dry out) anywhere from a day

or two to several weeksdepending on your intent.

Or the food could be preserved and cured in brine, which is essentially a salty, watery mixture that will have

a pickling effectespecially with your vegetables.

http://www.beyondtheshaker.com/pages/Salt-Guide-Page-Four.html

Nitrates and nitrites have gotten a pretty bad rap in the past few years.

Present in such modern picnic food as cold cuts and hot dogs, but used as a traditional

meat-curing ingredient since the 16th century, studies have more recently labeled nitrites as

possible carcinogens.

http://en.wikipedia.org/wiki/Hickoryhttp://en.wikipedia.org/wiki/Hickoryhttp://en.wikipedia.org/wiki/Hickoryhttp://en.wikipedia.org/wiki/Mesquitehttp://en.wikipedia.org/wiki/Mesquitehttp://en.wikipedia.org/wiki/Mesquitehttp://en.wikipedia.org/wiki/Maplehttp://en.wikipedia.org/wiki/Maplehttp://en.wikipedia.org/wiki/Maplehttp://en.wikipedia.org/wiki/Applehttp://en.wikipedia.org/wiki/Applehttp://en.wikipedia.org/wiki/Applehttp://en.wikipedia.org/wiki/Cherryhttp://en.wikipedia.org/wiki/Cherryhttp://en.wikipedia.org/wiki/Cherryhttp://en.wikipedia.org/wiki/Plumhttp://en.wikipedia.org/wiki/Plumhttp://en.wikipedia.org/wiki/Plumhttp://en.wikipedia.org/wiki/Corncobhttp://en.wikipedia.org/wiki/Corncobhttp://en.wikipedia.org/wiki/Corncobhttp://en.wikipedia.org/wiki/Jerkyhttp://en.wikipedia.org/wiki/Jerkyhttp://en.wikipedia.org/wiki/Jerkyhttp://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Curing_(food_preservation)http://www.beyondtheshaker.com/pages/Salt-Guide-Page-Four.htmlhttp://www.beyondtheshaker.com/pages/Salt-Guide-Page-Four.htmlhttp://www.beyondtheshaker.com/pages/Salt-Guide-Page-Four.htmlhttp://en.wikipedia.org/wiki/Curing_(food_preservation)http://en.wikipedia.org/wiki/Jerkyhttp://en.wikipedia.org/wiki/Corncobhttp://en.wikipedia.org/wiki/Plumhttp://en.wikipedia.org/wiki/Cherryhttp://en.wikipedia.org/wiki/Applehttp://en.wikipedia.org/wiki/Maplehttp://en.wikipedia.org/wiki/Mesquitehttp://en.wikipedia.org/wiki/Hickory

7/27/2019 Curing Meat

5/5

WithGrill Monthin full swing, we thought we'd take a moment to give you the scoop on

what exactly nitrates are and what they've been doing in our food all these years. Read on!

Nitrates are a naturally occurring form of potassium first discovered during the Middle Ages

and given the name 'saltpeter.' When used for curing, nitrates react with the meat tissues to

form nitrites. These days, saltpeter is often replaced with a small amount of pure nitrite.

Nitrites play a key chemical and cosmetic roles in curing and processing meats:

They slow or stop the growth of bacteria as the meat is curing, specifically botulism.

They keep the fat within the meat fresh and prevent it from going rancid.

They contribute a sharp, "cured" flavor that we've come to like and associate with cured

meats.

They give cured meats their characteristic rosy-red color.

Whether or not nitrites cause cancer is still widely debated, with some studiesconfirmingcarcinogenic effectsand other studies proclaiming thehealth-benefitsof nitrites!

Good or bad, the amount of nitrites in our food has steadily decreased over the past several

decades. Today, residual nitrates and nitrites in cured meat must be less than 200 parts per

million (0.0002%) in the United States.

Like most things we eat, we have a feeling it's all about moderation and being sensible.

What do you think?

http://www.thekitchn.com/the-good-bad-and-ugly-nitrites-55456

http://www.thekitchn.com/thekitchn/grilling/july-is-grilling-month-054989http://www.thekitchn.com/thekitchn/grilling/july-is-grilling-month-054989http://www.thekitchn.com/thekitchn/grilling/july-is-grilling-month-054989http://news.bbc.co.uk/2/hi/health/6560121.stmhttp://news.bbc.co.uk/2/hi/health/6560121.stmhttp://news.bbc.co.uk/2/hi/health/6560121.stmhttp://www.foodqualitynews.com/news/ng.asp?id=81320http://www.foodqualitynews.com/news/ng.asp?id=81320http://www.foodqualitynews.com/news/ng.asp?id=81320http://www.foodqualitynews.com/news/ng.asp?id=81320http://www.thekitchn.com/the-good-bad-and-ugly-nitrites-55456http://www.thekitchn.com/the-good-bad-and-ugly-nitrites-55456http://www.thekitchn.com/the-good-bad-and-ugly-nitrites-55456http://www.foodqualitynews.com/news/ng.asp?id=81320http://news.bbc.co.uk/2/hi/health/6560121.stmhttp://news.bbc.co.uk/2/hi/health/6560121.stmhttp://www.thekitchn.com/thekitchn/grilling/july-is-grilling-month-054989