Glad to have finally found a British video at last. I'm buying half a pig for Christmas and as the only meat-eater in the house I think I'll need to process the meat in a variety of ways. Favourited. Subscribed.
@colincox1whichnet Hi, Yes I agree, this is a recipe which gives a very evenly distributed flavour through the fat and meat, it is a delicate process to get the correct amount of cure to the resulting flavour, also when you eat the pancetta, some consider it is more convenient to eat without the skin/rind. The good news is I do not through away the skin, I drape it over other joints I am roasting, chicken with crackling (that’s what we call the roasted skin in UK) is just great. or overpork
so back to the main subject.. Nitrate is actually changed to nitrite by bacterial action during processing and storage and nitrate itself has no effect on meat colour. more info @ If you keep the conditions correct, it is not required, but some will say it is. . You can keep the amount to a bare minimum by being super careful with your kitchen hygiene. 2 B cont
There are many recipes for ham cures, which do not use nitrite/nitrate. Try Jane Grigson's book "Charcuterie and French Pork Cookery". You may find that you need more salt to cure meat if you don't use nitrite/nitrate. If the end product is too salty, substitute some sugar for some salt.
The nitrite/nitrate does not only make the meat look pink, it prevents bacteria and mould from growing and spoiling the meat, and it kills botulism spores. Look at the evidence, botulism occurs much more often in canned beans botulism thrives without oxygen and acid, when the cure is done properly acid is generated in the process and minimises the ideal condition for botulism toxin
@vegan Hi, Yes I agree, this is a recipie which gives a very evenly distributed flavour through the fat and meat, it is a delecate processs to get the correct amount of cure to the resulting flavour, also when you eat the pancetta, some consider it is more convenient to eat without the skin/rind. The good news is I do not through away the skin, I drape it over other joints I am roasting, chicken with crakling (thats what we call the roasted skin in UK) is just great. or over pork
I must have struck a sensitive nerve - considering I got a novel in response to my comment! I've done plenty of research on this subject matter - but thanks for the suggestion. I choose not to take a chance on putting my friends and family in the hospital from eating my meat stuffs - therefore, I use curing salts.
Jaco Exactly, however, they were taught the process in the families "on the job" so to speak, handed down father and mother to son and daughter. and WE must be VERY careful, and know what we are doing. that is why I read my notes in the filming, a slip of the tongue could make a lot of difference. Thank-you for you comment
Thank you for your comments, I suggest that a little more research maybe required for you, It is a very large subject and it is complex in its entirety I have made preserved meat products without nitrite/nitrate and made it with. You can preserve without nitrite/nitrate IF you are preserving a large piece of meat (such as a ham or beef bresola or Pork belly), but once you mince the meat, you have just exposed a huge surface area to bacteria. 2 b contined
K, not at all, but I agree, it is choice, and the important thing is there is difference of opinion, and that we are informed to make the best choice. Even more important than that we are using and developing home food production, and making far superior products tha the large corps that are creating product for profit, not......... Thank yu for your comments, it is paramount that we share our thoughts, take care and enjoy. if you would share some recipies please, I would like to try some
READ MY replies from last to first Factories that make salami are not the cleanest of places, so a maximum amount of nitrite would be used to ensure they don't kill too many of their customers. Home-producers can use cleanliness to cut the amount used, but I wouldn't advise making salami without it... (acknowledgements ROB6014) And remember we have been curing meat for centuries, without the addition of nitrites and nitrates, Add if you wish, or not, it is your choice, I have made mine.
Glad to have finally found a British video at last. I'm buying half a pig for Christmas and as the only meat-eater in the house I think I'll need to process the meat in a variety of ways. Favourited. Subscribed.
Very informative. Thanks.
@colincox1whichnet Hi, Yes I agree, this is a recipe which gives a very evenly distributed flavour through the fat and meat, it is a delicate process to get the correct amount of cure to the resulting flavour, also when you eat the pancetta, some consider it is more convenient to eat without the skin/rind. The good news is I do not through away the skin, I drape it over other joints I am roasting, chicken with crackling (that’s what we call the roasted skin in UK) is just great. or overpork
so back to the main subject.. Nitrate is actually changed to nitrite by bacterial action during processing and storage and nitrate itself has no effect on meat colour. more info @ If you keep the conditions correct, it is not required, but some will say it is. . You can keep the amount to a bare minimum by being super careful with your kitchen hygiene.
2 B cont
There are many recipes for ham cures, which do not use nitrite/nitrate. Try Jane Grigson's book "Charcuterie and French Pork Cookery".
You may find that you need more salt to cure meat if you don't use nitrite/nitrate. If the end product is too salty, substitute some sugar for some salt.
The nitrite/nitrate does not only make the meat look pink, it prevents bacteria and mould from growing and spoiling the meat, and it kills botulism spores. Look at the evidence, botulism occurs much more often in canned beans botulism thrives without oxygen and acid, when the cure is done properly acid is generated in the process and minimises the ideal condition for botulism toxin
@vegan
Hi, Yes I agree, this is a recipie which gives a very evenly distributed flavour through the fat and meat, it is a delecate processs to get the correct amount of cure to the resulting flavour, also when you eat the pancetta, some consider it is more convenient to eat without the skin/rind. The good news is I do not through away the skin, I drape it over other joints I am roasting, chicken with crakling (thats what we call the roasted skin in UK) is just great. or over pork
I must have struck a sensitive nerve - considering I got a novel in response to my comment! I've done plenty of research on this subject matter - but thanks for the suggestion. I choose not to take a chance on putting my friends and family in the hospital from eating my meat stuffs - therefore, I use curing salts.
Jaco Exactly, however, they were taught the process in the families "on the job" so to speak, handed down father and mother to son and daughter. and WE must be VERY careful, and know what we are doing. that is why I read my notes in the filming, a slip of the tongue could make a lot of difference. Thank-you for you comment
Thank you for your comments,
I suggest that a little more research maybe required for you, It is a very large subject and it is complex in its entirety
I have made preserved meat products without nitrite/nitrate and made it with. You can preserve without nitrite/nitrate IF you are preserving a large piece of meat (such as a ham or beef bresola or Pork belly), but once you mince the meat, you have just exposed a huge surface area to bacteria.
2 b contined
im just thinking here...did yhey use nitrate/nitrite 400 years ago as well?
K, not at all, but I agree, it is choice, and the important thing is there is difference of opinion, and that we are informed to make the best choice. Even more important than that we are using and developing home food production, and making far superior products tha the large corps that are creating product for profit, not.........
Thank yu for your comments, it is paramount that we share our thoughts, take care and enjoy. if you would share some recipies please, I would like to try some
@overdriven56 Thanks hope you enjoy
READ MY replies from last to first
Factories that make salami are not the cleanest of places, so a maximum amount of nitrite would be used to ensure they don't kill too many of their customers. Home-producers can use cleanliness to cut the amount used, but I wouldn't advise making salami without it... (acknowledgements ROB6014)
And remember we have been curing meat for centuries, without the addition of nitrites and nitrates,
Add if you wish, or not, it is your choice, I have made mine.