Curing salt
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Prague powder #1 or pink salt contains 93.75% table salt and 6.25% sodium nitrite. Prague powder #2 contains sodium nitrate in addition to sodium nitrite. Both kinds are used in the preserving and curing of meats, and in sausage making.[1] As an additive, the sodium nitrite or nitrate serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat.[2] Curing salt may be dyed pink, helping it blend better with meat, and moreover preventing it from being confused for and consumed as common table salt.
[edit] References
- ^ Ness, Carol (2009-09-25). "Going Whole Hog". San Francisco Chronicle (Hearst Communications Inc.). http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2005/09/21/FDGOTENM1G1.DTL. Retrieved 2010-02-21.
- ^ "Effect of curing salt and phosphate on the activity of porcine muscle proteases". Meat Science (Elsevier Science Ltd.) 25 (4): 241–249. 1989. doi:10.1016/0309-1740(89)90042-9. http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T9G-49NX7N9-B2&_user=10&_coverDate=12%2F31%2F1989&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1215789736&_rerunOrigin=scholar.google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=0358e6ce6d9877ad66a31c97368206da. Retrieved 2010-02-21.
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