Nitrite Salt (curing salt)

Nitrite Salt - E250 - 250g / 1 Kg
 

A mixture of food salt and sodium nitrite used as a preservative for cured meats.

Ingredients: salt, sodium nitrite (E250) 0.6% anti-caking agent (E535), acidity regulator (E500)

Packaging: box 250g or bag 1Kg

Product in EU

Learn more about this product

How to use curing salt in cooking?

Curing salt can be used to prepare brine for cured meats like ham or bacon. It can also be added directly to meat recipes such as pâtés, sausages, or rillettes.

Curing salt replaces regular salt entirely or partially, such as in a 50/50 ratio. Generally, curing salt is measured between 1.5g and 3g per 100g of meat, depending on the preparation. Always follow the recipe instructions carefully. This additive helps preserve an appetizing "pink" color in your creations.

What does curing salt taste like?

Like table salt, curing salt enhances the flavor of meat. However, sodium nitrite can be toxic if not used as directed. It should never be used to season dishes for immediate consumption (e.g., a grilled steak) or at the table. It is strictly reserved for charcuterie or brine preparation.

What are alternatives to sodium nitrite?

You can use a mixture of saltpeter and salt as a substitute. Saltpeter draws water out of cells, creating an environment hostile to bacteria, which ensures better meat preservation. It is often used in artisanal charcuterie or homemade curing processes. Another option is simple sea salt, which can replace curing salts. However, while sea salt effectively preserves meat and adds good flavor, it does not enhance the meat's color as curing salt does. Additionally, it does not prevent the growth of "Clostridium botulinum", the bacteria responsible for botulism.

How to store and preserve this product?

Curing salt can be stored indefinitely if kept in an airtight container in a cool, dark, and dry place. Do not refrigerate or freeze it, as this can introduce moisture into the product.