What You Need to Know
Nitrite reacts with myoglobin to form nitrosomyoglobin, giving cured meat its characteristic pink colour and inhibiting Clostridium botulinum growth. Precise control of temperature (typically 0–4 °C for wet curing, 2–4 °C for dry curing) and time (days to months) is essential to achieve desired flavour, texture and safety, while deviations can cause spoilage or harmful nitrosamine formation.
Steps
- 1.
Prosciutto di Parma (Italy): 18-month air-dried ham
- 2.
Gravlax (Scandinavia): Sugar-salt cured salmon
- 3.
Pastrami (Romania): Brined and smoked beef
The Science
Primary Reaction
Nitrite reacts with myoglobin to form nitrosomyoglobin