ang-kay
Quote: Kolbasnik

it is better not to be mistaken with nitrates.
Please tell me, does it turn out that nitrite salt is a less harmful product in comparison with nitrate? I look at recipes with this salt and they put a lot of it there. Or is it already made in a percentage of no more than 0.6% as an additive to salt, because it is put alone without the table?
Kolbasnik
Quote: ang-kay

Tell me please, does it turn out that nitrite salt is a less harmful product in comparison with nitrate? I look at recipes with this salt and they put a lot of it there. Or is it already made in a percentage of no more than 0.6% as an additive to salt, because it is put alone without the table?

nitrates are not harmful if you put them in the norm.

It's the same with salt. It is better to use pure nitrite for dry-cured products, for boiled sausages, sausages, it should be mixed with table salt 50/50.
NatalyMur
Kolbasnik, something I'm confused - how much nitrite salt to put in ham for 1 kg of minced meat? I put 17g, but I needed 8.5g of nitrite salt and 8.5g of table salt?
Song
Quote: Biryusinka

they have such a rapid delivery that ozone just nervously smokes on the sidelines: 2th number you askedwhere to buy a ham, 3rd her ordereda 4th already started uploading "biovinovskie" recipes


ang-kay
Quote: Kolbasnik

It's the same with salt. It is better to use pure nitrite for dry-cured products, for boiled sausages, sausages, it should be mixed with table salt 50/50.
Nitrite is short for nitrite salt? Enlighten the teapot.
Kolbasnik
Quote: NatalyMur

Kolbasnik, something I'm confused - how much nitrite salt to put in ham for 1 kg of minced meat? I put 17g, but I needed 8.5g of nitrite salt and 8.5g of sodium chloride?
Natalia, I do everything for myself with pure nitrite salt, with a dosage of 2% to the mass of minced meat. But in order not to lead people into temptation, I recommend mixing it in half with ordinary salt.
No nitrite is added to grilled sausages.
Nitrite is the nitrite salt, sorry for the slang.
NatalyMur
Kolbasnik, ufffffff ..... otherwise I'm already scared
Thanks for the answer.
ang-kay
Quote: Kolbasnik

with a dosage of 2% by weight of minced meat. But in order not to lead people into temptation, I recommend mixing it in half with ordinary salt.
If you cut it in half, won't the color suffer? And taste?
Quote: Kolbasnik

Nitrite is the nitrite salt, sorry for the slang.
: girl_haha: Goodbye!
Tatiana M.
NatalyMur,
Quote: NatalyMur
I'm confused - how much nitrite salt to put in the ham
I also put 2% nitrite salt per 1 kg of minced meat for all sausages, etc., with the exception of children's recipes, I put them in half, just because the child is still small (2.5 years) ...
NatalyMur
Tatiana M., we have no small children, and adults are vegetarians ... And for myself I will do without half
I really liked the ham with nitrite salt, it tastes great.
Pakat
More about nitrite salt:
Nitrite salt - a mixture of sodium nitrite and common salt, where sodium nitrite is 6%.
The ratio of nitrite salt to meat is 1: 50, or 2%.
That is, for 1 kg of meat - 20 grams of nitrite salt. For another quantity, recalculation ...
Tatiana M.
Quote: Pakat
Nitrite salt - a mixture of sodium nitrite and common salt, where sodium nitrite is 6%
Not 6%, but 0.6%
Pakat
Common types of curing salts are Prague powder # 1, which is 6% sodium nitrite and 94% table salt

🔗

Curing salt = Nitrite Salt
Tatiana M.
Quote: Pakat
🔗
This curing mixture, mainly of American production, has a pink color, so as not to be confused with ordinary salt, because its dosage does not correspond to table salt and is very different ... Dosage - 1 hour. l. for 5 kg of minced meat ...

Sold in the States - 🔗
Pakat
It is a nitrite salt used for meat products ...

Sodium nitrate and potassium nitrate are limited to 1.7 gram per kilogram
For 1 kg of meat, 20 grams of salt is recommended, which contains 1.2 grams of sodium nitrite, which is less than the allowed limit.
🔗
Tatiana M.
Quote: Pakat
For 1 kg of meat, 20 grams of salt is recommended
Where did you subtract that 20g (i.e. 2%) of nitrite salt with 6% sodium nitrite content is recommended for 1 kg of meat?
Pakat
On my package of nitrite salt ...
For dry cure, use 2 lbs, no 100 lbs. of meat or 2 Kg. to 100 Kg. meat.
The norms for salting are completely different ...
Tatiana M.
Quote: Pakat
On my package of nitrite salt ...
Terrible ...
And in fact, it's not funny at all ...
Pakat
Here's even a text for you to calm down ...

Homemade sausage Krakowska

Tatiana M.
Quote: Pakat
to calm down
Why do I need it? I am absolutely calm anyway, since I have quite adequate salt with 0.5-0.6% sodium nitrite content, no need to rack my brains about the dosage ...
Aunt Besya
And, accordingly, sausage cooked with nitrite salt is not allowed to be boiled, fried or otherwise thermally processed? Is that so or not? Say, the eggs with sausage are gone?
So .. but ALL purchased sausages are made with sodium nitrite ... It turns out that eggs with sausages are not with anything at all?
Tatiana M.
Quote: Aunt Besya
ALL purchased sausages are made with sodium nitrite ... It turns out that eggs and sausages are empty at all
Helen, didn't you know that fried sausage is harmful? Most people know, but they still eat ... So does fried bacon ...
Aunt Besya
NOT .... well, harmful to harmful discord It is one thing if someone, having eaten fried bacon, becomes a few centimeters prettier in the waist, or gastritis with pancreatitis gets into oneself (n) and it is quite another matter if this leads to oncology .. The difference is palpable
Tatiana M.
Quote: Aunt Besya
well, harmful to harmful discord
It depends on how much to eat fried and who has what predisposition to disease ... Carcinogens - they are also carcinogens in Africa ...
But there is absolutely no difference in the dangers of fried sausages, sausages, store and home sausages with nitrite salt ... Although, perhaps, store ones are more harmful, in terms of their composition in general ...
plasmo4ka
Life is generally harmful - they even die from this And in the purchased sausage, in addition to sodium nitrite, there is still a hundredooooooo many things harmful that our homemade nitrite is just an environmentally friendly product! And besides, sodium nitrite in therapeutic doses is even useful.
Kolbasnik
Well, in general, fry the pink sausage to a strong brown crust is still not worth it. A little blush and that's enough, otherwise it can happen in different ways) in 20 years.

Recent research on food safety suggests that you don't have to eat gourmet foods every day, such as jerky hams. In general, we will not rush, without the daily "crunch of French buns" we will be healthier.
Tatiana M.
Quote: Kolbasnik
Do not lord in general
That's it !!! Everything is good in moderation - the good old truth ...
Aunt Besya
Well, all tovarischi! I already slowly crawled towards the cemetery on my own. And all why? And patamushta if I eat a fried sausage once every six months, so it’s fried to that very obscene crust! Forgive, good people!
Pakat
Where are you, in front of daddy into hell ...
Kozma Prutkov also said: Hurry slowly ...
LLika
Quote: Aunt Besya
I already slowly crawled towards the cemetery on my own. And all why?
And maybe not everything is so bad in our kingdom
On the ki website in the topic "Cheat sheet for cooking boiled sausage" in the "Ambassador" section it is written
"And sodium nitrite itself is destroyed during the storage of sausages - decomposes into harmless gas nitrogen and water."
So, Aunt Basya, turn around 180about from the place where she was going.
Yulek
Marya-83
Quote: Yulek

Hello to all chemists, sausages, lovers of just chatting, hostesses, etc. I just want to once again bring a note of clarity to this whole dispute about saltpeter.
1E-On a biovinovskoy bag, with the word SALETRA POTASOWA-which means from the Polish language-Potassium nitrate !!!! Below this word is written
DO PEKLOWANIA WIEPRZOWINY, WOLOWINY I CIELECINY - which is translated from Polish FOR PORK, BEEF AND VEAL CUTTING !!!! MASA NETTO 20 G NA 10 KG MIESA
Homemade sausage Krakowska
2E-SKLAD-translated from Polish is the composition. This pouch contains AZOTAN POTASU E252 - WHAT MEANS POLISH NITRATE POTASSIUM NITRATE (actually its formula)
Homemade sausage Krakowska
Who is interested in the recipe for pre-salting meat for sausage or ham or smoking, I can send it in a personal! And although it is in all my meat recipes.
Girls, I will remind you again. There is a Russian website, many who bought something from them like me, there is all the information about spices and saltpeter! Instead of disputes and suspicions of hidden advertising, one could go to the site and find all this information. Kaliningraders are the official representatives of the Poles.
Here, e-my ... I didn't know that it was for salting meat ...Yesterday I put the ham in Biovin and added it dry, right into the minced meat .. Tell me, kind people, can it be eaten? Or is it better to throw it away?
Masinen
Marya-83, and how much did you pour?
Marya-83
Quote: Masinen

Marya-83, and how much did you pour?
Less than 1 g per 600 g of meat ...
Masinen
Well then, okay))
You can eat!
Marya-83
Quote: Masinen

Well then, okay))
You can eat!
Thank you so much! Today I'll put it on to cook! I hope my scales don't lie too much ... And everything will be fine ... Now I regret that I added this potassium nitrate ...
Masinen
Quote: Marya-83
I regret now that I added this potassium nitrate ...

Why?
But it was not in vain that they added it, without it the sausage would not have turned out, but boiled meat would have come out)
Marya-83
Quote: Masinen

Why?
But it was not in vain that they added it, without it the sausage would not have turned out, but boiled meat would have come out)
I used it, but I did not read the instructions ... Only from the topic I learned that it was for salting meat. Well, at least I calculated the dosage correctly.
I do not lose hope that the ham will still work out for me)

Thank you very much for your help and support!
andron
I love this sausage too, how long can this sausage be kept in the refrigerator after heat treatment?
sveta_lana
Good day to all! Please help me figure it out! The first time I make ham in Biovina, I bought a seasoning there and took potassium nitrate 100.0 instead of nitrite salt. Today I put it in the refrigerator for 2 days. And now I really thought about it - I added 2 grams of this saltpeter to 1 kg of meat! Should I throw it all away or is it okay? Very much I ask for advice! :

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