Potassium Nitrate ( Saltpetre) - E252

Potassium Nitrate (Saltpetre) - E252 - 250g / 1kg

Used in curing meat (ham, bacon, etc).

Dosage: 0.5 g per kilogram of meat

Ingredients : 100% E252

Net Weight : 250g or 1kg

Product of UE

How to use saltpeter in cooking ?

Saltpeter (US),  saltpetre (UK), or potassium nitrate, is primarily used in cooking for preserving meats and charcuteries.

Here's how to use it:

Preparation of charcuteries and cured meats
Saltpeter is commonly employed in the making of hams, sausages, bacon, and other charcuterie. It helps to:

• Preserve the characteristic pink color of the meat.
• Inhibit the growth of harmful bacteria such as Clostridium botulinum.
• Extend the shelf life of the products.

Dosage and precautions

• Recommended dosage: use small amounts, typically between 0.25g and 0.5g per kilogram of meat.
• Follow recipes carefully: overuse can be toxic. Always adhere strictly to the specified amounts.
• Mixing: combine saltpeter with salt for even incorporation into your preparations.

Methods of application

• In a brine: dissolve saltpeter in a solution of water and salt, then submerge the meat for curing. This method is common for hams and cured meats.
• Dry rub: mix saltpeter with salt and spices, then rub it directly onto the meat. This technique is often used for sausages or artisanal charcuteries.

Resting times
After applying saltpeter, let the meat rest according to the recipe to allow the product to penetrate thoroughly and work effectively.

Modern usage and alternatives
Nowadays, pre-measured curing salts with nitrites are often used instead of saltpeter for food safety reasons, as they are easier to dose and handle.

Warning:
Saltpeter should not be used as table salt or to season dishes meant for immediate consumption. It is strictly reserved for preparations that require long-term preservation.