Description
Curing with salt and nitrates preserves meat by dehydrating it and using nitrite to inhibit pathogens and create a characteristic color.
Technical
Salt draws out moisture, lowering water activity and slowing microbial growth. Sodium nitrite is reduced to nitrite, which reacts with myoglobin to form nitrosyl hemochrome, giving cured meats their pink hue and antioxidant properties. Precise salt and nitrite levels are essential to balance safety, flavor, and texture.
Science
Primary Reaction
Salt-induced dehydration and nitrite-mediated reaction with myoglobin to form nitrosyl hemochrome
Sensory Profile
Aroma ()
savoryumamisaltysmokymeatyearthyrichcomplexagedpungent