Difference Between Sodium Nitrite, Nitrate & Pink Curing Salt
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- เผยแพร่เมื่อ 31 ธ.ค. 2012
- In this video I answer Allen's question: "What's the difference between sodium nitrite, nitrate & pink curing salt?" For more information on where to get these products, check out this episode's show notes: www.stellaculinary.com/podcas...
Without a doubt one of the most intelligent and well-presented charcuterie videos I have seen on youtube! Grazie!!
I agree still in 2017. Thank You
Indeed!
2 Guys and a Cooler does a very nice job as well.
Thanks. It feels good to get back into the swing of things after a few really busy months. My New Years resolution is more videos, lots and lots of videos!
There are some forms of ham, especially in Spain, that don't use sodium nitrate at all; just pure salt. Glad this video helped you understand the concept a little better.
Pure salt works just need to know the actual process
My pleasure. Thanks for the question.
Finally, a detailed but understandable explanation. Thank you!
Glad you are making videos again! Your channel is by the far the best educational cooking channel here.
Very informative Jacob, thanks a lot.
I love it! This channel is immensely helpful, even for me as an amateur chef, and it's really interesting to see how things are done in a professional kitchen. You seem to have done a lot of research for this topic, I hope you keep that up, it's great.
Sodium Nitrate will oxidize into Nitrite over time. But for most curing applications (unless you plan on dry curing something for more then 6 months), Nitrite will work the best, and in the examples you give, is what you want to use. I buy pure sodium nitrite online which is a fine, white salt. When I make my own curing mix, I'll weigh kosher salt in grams and multiply by .002 (.2%) which will give me the amount of Nitrite I need to mix in. This is good for dry curing.
Continued...
Personally, I'm not worried. I don't make cured meats a large part of my diet, and my understanding is that in moderation, the amount of nitrites found in cured meat will not be enough to adversely effect your health. I would encourage anyone who is concerned to do their own research and use their best judgement, since I approach this topic from the perspective of a cook, not a medical researcher/practitioner.
Plus, who wants to live life with out the occasional piece of bacon? ;-)
Sir, my understanding is that Saltpeter or Saltpetre as it is spelled is actually Potassium Nitrate not Sodium Nitrate as mentioned in your show. Could you comment?
@Jeffrey Palmer garden saltpeter is potassium nitrate. Curing salt is sodium (meaning salt).
They are two different chemical compounds and sodium nitrate is often distinguished as "Chile saltpeter".
Don't go buying your saltpeter at a garden centre 🤣
No one needs any of these things to male bacon. The Amish never use it.
When making something like a pate or terrine, I will take the total weight of my meat, and multiply that by .002-.004 which will give me 0.2-0.4% sodium nitrite by weight. This is then mixed with kosher salt and other spices, and then added to the meat mix. This way, I can control the salt content of my terrines and pates, whereas the curing salt mix I talk about above, is good to dry curing items where the surface is salted such as pancetta, duck confit, etc.
Thanks GigaBoost. I think these Q&A segments will be a nice addition to this channel's recipe and technique videos which I will continue to produce. As this channel and the Stella Culinary website continues to grow, I get a lot of people asking me the same questions through various outlets. These video Q&As will allow me to quickly throw the camera on in my office and get questions answered. I'm also looking into buying a better web cam so we can do some live Q&A sessions as well. Cheers.
So "curing salts" are more precise version as compared to coarse salt that could contain all sorts of trace minerals right?
Thanks Chef for taking the time - great job too.
Thank You, for your comprehensivedescription of the various Salts. Regards Johno
Mate, this video was so informative, I loved it!!!
thankyou for this - an uncluttered description - really helpful. cheers.
This was awesome Jacob thanks. Looking forward to talking to my daughter about this who actually went to Culinary School and looking forward to trying to make a Pancetta.
Thanks breertobee, glad you found the info helpful. If you're just getting into charcuterie, I would try your hand at some duck confit. I have a video in the charcuterie playlist if you're interested.
Thanks for this clear explanation and for all the ratios etc., One of the best videos I've seen on the subject.
Glad you found it helpful! Thanks for watching and taking the time to comment!
What a great video. I have been using Saltpetre for many years in my home Charcuterie and you are spot on with it being a Nitrate. It is an area which confuses so many and this video will be a great reference.
When the food industry discovered S Nitrite was a short cut to curing, it became the favorite way to speed up bacon and ham making. You needed so much less nitrite. Agh to short a text limit to discuss it but I would like to say well done ;)
Steve
Thank you so much for the information! This is a great video!
Great video! Thank you for clearing all that up. One quick question: where do you get your pure sodium nitrite? I like the idea of making my own curing mixes and you are the first person who I've seen that does this. Very cool!
Adam DeGraff Amazon for the win! Here's the stuff I use at the restaurant. Full disclosure, the following link has my affiliate code in it, which means I'll get a small percent of the sale as a commission, but it won't cost you anything extra: www.amazon.com/gp/product/B00L74HO5M/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00L74HO5M&linkCode=as2&tag=freeculischoc-20&linkId=VBZG2BB42LJ3PQMGYou can easily bypass this affiliate link by going to Amazon.com and searching for "pure sodium nitrite." Let me know if you have any more questions, and best of luck in your upcoming charcuterie adventures.
thanks I'm raising pigs this year and want to try curing some cuts this was a great informational video
Thank Jacob for not talking down to us, I got pissed when told to look a word up but those teachers knew how to teach.
Thank you so much for this youtube series
Thank you very much Jake.
Very educational, thank you for the great video.
Finally‼️ A Real Human‼️ A Real Explanation‼️
Found this while trying to find ways to use all the fresh venison I’ve been so fortunate to harvest so far this year. Very well done and explained video, you have a new sub a week before Thanksgiving 2019.
Glad you enjoyed the video. Thanks for the sub! If you enjoy this style of video, I think you'll really like my Culinary Boot Camp Lecture series found here: th-cam.com/play/PLpkj3Cc40ZCoMAoVI9OkjzMpj0PZkq5zL.html
Speaking of Thanksgiving, check out my Thanksgiving Playlist as well: th-cam.com/play/PLpkj3Cc40ZCrCgP1xEO8I3OWNYrNR6qAK.html
Hope you have a great Thanksgiving. Good luck with the venison!
Just found your site what a great job. I am looking to making my own bacon. Your site has so much great info
Jacob Burton....That was the answer, thank you very much. Beside the point...... what I hate the most on You Tube is the number of "Coffee shop expert" giving advice when they don't know sheet about the subject.Keep up the good work. Merci beaucoup.
Thanks for a great informative video!
Thank you! It was shocking difficult to find an actual informational video about curing salt that isn't just speculating about health effects
Great educational video. Thanks
Great video! Thanks for the explanation
Cheers for the video mate very informative and useful thanks
Great to see you back. Got some questions:
Has charcuterie been becoming much more popular in the last decade? or was it always popular, and I was just a student? Is a lot gained from making charcuterie yourself vs prosciutto di parma or things of that ilk?
I'm a food technology graduate and is about to start my job as part of the research and development team in a meat processing company. I'm currently trying to refresh my memories for some knowledge and this video helped me a lot. Thank you very much!
Will you please do the human race a favor and reject all forms of lab grown meat since you would be in a position to do so. Thank you!
Great information, thanks.
Thank you, very good presentation.
Thumbs up.. Recently just made my first bacon and pork butt ham at home with #1 prague, so been looking for more info. Will check out your other vids too.
great presentation, thank you!
Himalayan and some forms of Hawaiian Salt are pink because of the surrounding area they are removed from (the unrefined minerals in the salt are what turn it pink). Sodium Nitrite and Nitrate are white in their pure form, however they're commonly dyed pink so they don't get confused with regular salt. This form of salt will be labeled as "Pink Cure Salt" or something similar. So you have nothing to worry about.
thanks for the explanation!
Great job/video!!
just a brilliant explanation. thank you. theres tons of bad information out there. ive read up on this like crazy. You sir, nailed it down perfectly.
Very informative, thank you
Thanks Steve. I'm glad you enjoyed the video. I'm always down to geek out on charcuterie. Feel free to shoot me an e-mail if you ever want to discuss it with more than 500 characters.
Very informative video. Thank you.
Very informative. ....Thank you Sir!
hi jacob thanks for the information you did a great job explaining salt
i have no plans to ever cure my own meat but its nice to know how its done and why the different salts
richard in the tropics
My office when I was an Exec was in the dry storage room...yours is in the wine room!?!?!? sweet! hahaha
Nice to see you back Chef!!!
Awesome.
Thank you so much!
Great job explaining. I'm getting ready to make some deer jerky and did not want to use celery powder/salt to cure as I would be paranoid about getting sick. But thank you for breaking it down, now I know I don't need "pink curing salt" that my sodium nitrite/w-salt packet will be just fine!
Good info too, nice historical tidbits thrown in. Well put together.
Sean Maggi Thank you. Glad you enjoyed the video.
That was great. Thank you.
It's hard to say because charcuterie has always been a highly respected art form among chefs. I think the idea that people can attempt charcuterie in their home kitchen has largely caught on in the last decade due to some great books on the subject and the ability for people to trade tips, tricks and recipes through online forums. Something like prosciutto di parma would be impossible to duplicate at home, but there are other great projects like confit, pates and terrines that are achievable.
so I just looked into prosciutto di parma. I didnt find the price too crazy, about 270 for 16lbs. If one were to buy something like this, could you pre slice the whole thing and vacuum seal portions. If you didnt do that, once you cut into it, how long do you think it would last in a normal household fridge? Thanks, I know this is an old post but... still great info.
Very good video. Thank you.
thank you,.... from Rio de Janeiro
Wow thanks! That’s good info.
Thanks Jacob, great info and clarification on what could easily become a poisonous use of nitrite to the uninformed. AAAA++++
I remember which is which 1 or two by "two long". Instacure #2 is for ham and long term curing.
Very informative explaining it simple thanks
Great straightforward, to the point, and clear to understand explanation! I love it when I happen upon a TH-cam channel like this one that makes their content well explained and to the point, AND does so without all of the extra gimmicky videographer flair that has come to define the more popular channels with high production values here on TH-cam. Being able to overly animations and more high production features definitely has its place as it can help fill the gaps to fully understanding what is lesser seen on video, but I feel like something about a more barebones TH-cam vlog or tutorial goes a long way toward making videos easier to watch and more personable like these videos are. I think after becoming so heavily bombarded with animations, overlays, and overused cliché video trends it's nice to just get a guy in front of a camera pressing record as if I were back watching TH-cam tutorials in 2008 with shitty block letter title frames made in a free downloadable video editor and a 1-5 star based rating system, when nobody had professional mics and just recorded using a $100 digital camera. It's not until you see a more down to earth channel like this one that you realize just how hackneyed the whole "Like, Share, Subscribe, and Ring that Bell!" TH-cam culture has become over the years.
The ONLY thing I would recommend to make this channel even better would be a second camera angle fixed where the hosts head is, and aimed directly downward to capture his cutting board and workstation in a way most similar to how he himself sees the techniques he's explaining in the videos. A camera mounted directly above him looking down at what he's doing would be the perfect shot to show exactly what chef sees as if you were looking through his eyes. That shot is so helpful with learning the finer points of techniques that are hard to capture on camera. It would allow him to do the techniques as he normally would when not filming a video, but still catch all of it perfectly as if watching it as him. It makes it so much easier to put yourself in his shoes and see EXACTLY what it's supposed to look like when doing a certain technique, and not what it looks like when trying to perform the technique for a fixed camera that might not have the best angle on the shot.
Thanks. I agree on the gimmicks and overly produced TH-cam videos. It's like an arms race, and as a creator, it can become overwhelming to keep up with all the catchy new trends. Interesting you mention the overhead cam. I completely agree. I just set up an overhead camera in my home kitchen. I plan on shoot a lot more content in the future with a multi-camera set-up so you can more easily catch the visual. Glad you're enjoying the content!
Thanks
You have a well-explained, if not incomplete, video on this subject. Should have addressed more of the potential short/long term adverse health impacts of using this stuff.
Very helpful video.
Great information
Great video. Thank you. I have a question - how to reduce the risk of formation of nitrosamines? At high temperatures sodium nitrite has been shown to combine with amines and form toxic compounds known as nitrosamines. Thanks again!
Oh man, so unusual to see you in front of the camera Jacob, I like it! You're always so informative, it's great. You don't just explain the differences, but give us a nice brief history, explaining the background and explaining WHY, not just how.
Thank you so much.
Thanks for the great explanation. Some sources suggest #2 for cures longer than 4 weeks. Is that appropriate?
👍 thanks for the Knowledge..
Thank you , well explained. i'm going to try a ham for Xmas. we'll see how it goes ?
Very informative vid.
great vid! thank you
Thank you!
very useful information
Excellent
On the spot information , accurately presented. Thanks for sharing. From what drying time on would you recommend #2 over #1?
If I'm going to hang something for longer than a month, I'll consider using #2 (sodium nitrate) in my formulation as well.
Jacob Burton thanks again Chef.
Thank you
Thanks Chef
Good job
Great video, very clear. The only problem that I saw was that you said that saltptre was sodium nitrite, while it is actually potassium nitrate.
sorry, you did say sodium nitate not nitrite, but it is, of course, still potassium nitrate.
I was about to post the same reply! I suspect even the experts get confused sometimes.
He also says, "I multiply by point zero zero two percent" (which would be 0.00002) when he meant "multiply by 0.002".
very very good
*I was told to use PRAGUE POWDER for my smoked turkey leg brine sometimes hard to find, wondering if how different the others are?*
Great video
I'm very new to this and definitely want to start with the basics.
I managed to purchase pink salt and instructions are 2 grams per kilogram finished product.
How long would it take to cure 1 kilogram of ground beef ?
great video!
Can I use cucumber salt or powder to substitute for S. nitrate? I'm learning how to cure these days. Yum
I've seen some recipes for salami without the curing salt at all but instead just use regular sodium chloride, any thoughts?
Thanks for sharing Jacob.....why do ignorant people exist? You share your knowledge and get attacked by idiots! We have a wealth of knowledge at our disposal, it's your responsibility as a consumer to educate yourself and not fall for the latest "scare tactic". " You can lead a horse to water but you can't make him think"
Yay 👏
Jacob, WOW... Excellent explanation, thank you. Your trollmanship is impeccable however, I believe you spent far too much time addressing the mentally undressed. I am your newest subscriber, thanks again.
nice. Thanks!
Very helpful videos - thank you. I have a smokehouse in the UK and I make bacon. One week cure before a 24hr cold smoke. Some of my customers don't like the use of refined sodium nitrite so I use celery salt (which of course I know is rich in sodium nitrite) as a substitute.
Don’t you have any opinions on this?
The celery powder has the 'healthy spectrum' of substances which the isolated sodium nitrate/nitrite doesn't, and which causes the celery powder to be vastly healthier for ones body.
when curing pork at home with just regular salt, what caused holes in the soppressatta?
Ok what is the difference between cure #1 and cure #2 i have seen both avail in sausage making catalogs when would you use one over or instead of the other??
What is the curing time when using Prague powder #1 for beef jerky?
Great video thanks a ton, one question I have is could I theoretically mix an exact 93.25 and 6.75% mix with pure nitrate and use it exactly as I would in recipes calling for cure#1? I have access to pure nitrate and nitrite but no access to premade cure mixes. I'm also not exactly sure as to what percentage I would apply the AP cure that you have in your video.
william wood Yep, you can mix the two at the percentages you state to get insta cure number 1 and 2. My universal curing mix is 1000g kosher salt and 2g sodium nitrite. I'll use this for both dry cures and brines.
Saltpeter is potassium nitrate, not sodium nitrate.
Yup.
That's what I said too.
Trivia anyone? Aqua Regia is used to dissolve pure gold. It is hcl hydrochloric acid and nitric acid however you can substitute nitric acid for any nitrate. Including sodium nitrates. Anyone? What is the chemical in our stomach that dissolves our food. Yes. Hydrochloric acid. Now add some of these meats like ham,hotdogs and such and it seems like this is why studies showed sodium nitrate is cancer causing .
I understand that consumption of vitamin c helps to counteract the carcinogenic effects of the nitrites,is this true?
If your using pink curing salt, does it have to be refrigerated during the cure process when fully emersded in the water salt sugar and pink salt?