Curing salt (nitrite salt mix)
Table salt with sodium nitrite added, pale pink, for curing meat and sausages: suppresses botulism, keeps the pink colour and forms a 'ham' taste.
Curing salt (nitrite salt mix) is table salt with 0.5–0.6% sodium nitrite added, pale pink, used in curing meat and sausages to suppress botulism and pathogenic microflora, keep the pink-red colour of the finished product and form the characteristic 'ham' taste and aroma. It is used strictly to dose (usually together with plain salt) for ham, bacon, sausages, pastrami and delicacies.
Calories, proteins, fats and carbohydrates per 100 g of product
Curing salt (nitrite salt mix), Raw: Calories 0.0 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Duck hearts sous-vide is an exquisite dish of author cuisine that embodies a balance of textures and flavors. Cooked using low-temperature simmering, the hearts achieve extraordinary tenderness, revealing their rich meaty taste. Marinated in nitrite salt and cane sugar, they gain a refined depth of aroma, while the combination with onion, olive oil, and lemon juice adds freshness and a hint of spiciness. A highlight of the dish is the poached egg, previously cooked sous-vide and coated in crispy breadcrumbs, creating a contrast between the creamy yolk and crunchy shell. This dish is perfect for gourmets who appreciate complex flavor combinations and innovative cooking techniques. It is ideally served as an appetizer, showcasing the chef's skill and the uniqueness of author gastronomy.
12
2
30
The recipe was shared by the chef of the restaurant "Meat Syndicate" in Sochi, Alexander Skoromnykh.
24
4
180
Ham cooked in an oven is a true gastronomic delight with a rich history of home sausage making. This recipe combines the traditions of European cuisine, where meat delicacies hold an important place. The uniqueness of the preparation lies in the long salting and careful mixing of ingredients, allowing the meat to become firm and aromatic. Spices like cardamom, nutmeg, and garlic powder give the ham a delicate spicy flavor. Baking at low temperatures preserves juiciness and creates a dense yet tender texture. This meat product is perfect for making sandwiches, appetizers, and festive tables. It can be served cold or slightly warmed up, enjoying the rich meaty flavor and subtle notes of spices.
8
6
180
Recipe by Nikolay Bobrov, chef of the Tunguska restaurant.
14
8
150
