Curing salts are primarily used to season and preserve different types of meats. The meats are typically cured with salts before they are dried, processed or smoked, to enhance their flavour and lengthen their shelf life. Meats that aren't properly cured will develop harmful strains of bacteria, rendering them inedible. When it comes to curing salts, you can purchase them already made from the store, or you can make your own. You can also add your own herbs and seasonings to make your own rub and enhance the flavours even further.
Mix 28.4gr of sodium nitrite (6.25 per cent) and 0.454kg of table or sea salt in a bowl. This curing salt is good for meats that are to be smoked over long periods of time at low temperatures. It is also good for curing fresh sausages.
Mix 28.4gr of sodium nitrite (6.25 per cent), 18.1gr of sodium nitrate (4 per cent) and 0.454kg of table or sea salt in a bowl. This curing salt is good for making meats that won't require cooking or refrigeration. Examples include salami, pepperoni, and other dry sausages.
Mix 1.81kg salt, 1 1/2lbs sugar and 85.1gr saltpetre in a bowl. This recipe is for a sugar cure mixture that will give your meat a little sweeter flavour. Sugar cures work well with pork meats, like ham and bacon.
Add desired seasonings to any of the curing salt mixes. Depending on your personal preferences, you can add any seasonings, spices, herbs, or even sugar to your curing salts. These additions will add different characteristic flavours to your cured meats.
Things you need
- 28.4gr sodium nitrite (6.25 per cent)
- 18.1gr sodium nitrate (4 per cent)
- 1.81kg table or sea salt
- 0.68kg sugar
- 85.1gr saltpetre