The salt with nitrite that I use is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite, or you can also use CURE 1 with a maximum of 2.5 grams per kilogram. Thank you for your observation.
Excellent Presentation!😍Plz iGnoRe any NegatiVe Trolls to your channel as many of them aRe lowlifes and will always finD somethinG to Complain about!😯😣Shine On Fellow Foodie and thankS deeply foR sharinG your super fun recipe to make!👍I am lookinG forward to checkinG out your other awesome Videos!✌🤓🙏😇🌹🌞🌹☕🍵☕🍺
Thank you so much for your encouragement and support. It means a lot to me. I invite you to follow other recipes, just as educational! Thank you for the appreciations!
Thanks foR sharinG youR PositiVe EnerGy foR Humanity Benefit especially durinG these High Inflationary Times!👍I am goinG shoppinG to see iF I should make some Homemade ChiCken Salmi, Baloney or ? as we aRe goinG to be experiencinG a PolaR Vortex neXt week and I shall need something fun to do neXt week!👍PluS I absolutely lovVe Home CookinG as theRe iS no need foR tons of Artificial Ingredients!✌😀☕☕☕
Somebody said it, but you shouldn't exceed 250mg (0.25g) of saltpeter (potassium nitrate) per kg, so you should dose appropriately depending on your curing salt, and complete with regular salt. E.g. for a 1:10 salt you'd use 2.5g at most, though you'd want to halve that probably, so like 1.25g of 1:10 curing salt and 29g of table or kosher salt.
Thank you for your comments. There are 2 types of salt for sausages, respectively CURE1 (used in the case of cooked products) and CURE2 (used in the case of raw dried products) weighing 2.5 grams per kilogram and salt with silitra (nitrite), for the preservation of sausages and meat, Extra fine. Sodium chloride with 0.4 - 0.5% silitra. It has an extra-fine and uniform granulation, perfect for being incorporated into preparations. Salt with nitrite (nitrite) is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite. The nitrite content is very well dosed. Recrystallized salt (obtained by evaporation) is the purest salt and gives an excellent taste to culinary preparations, being perfect for seasoning and preservation. Nitrate salt is the basis of all types of quality sausages. It is used for traditional meat products, preserved by brining, in those preserved by drying and for marinated fish. It is also used in canned meat or even in some cheeses. It is a preservative used (and recommended) long before the appearance of industrial foods. Nitrate salt is a special salt that has five main functions: It stabilizes the natural color of the meat (forming, in combination with myoglobin, a red pigment: nitrosomyoglobin, which participates in preserving the fresh appearance of canned products). Protects against dangerous bacteria (botulinus); Protects fats against oxidation (rancidity). Preservation of meat preparations. Many meat products cannot be obtained without salt with nitrite. Salt with diatomaceous earth is considered a limited food product. In cold cuts, it replaces ordinary salt. Recommended dosage: in general, according to taste. Dry method: dry mixture for sprinkling on the outside of large pieces of meat (45g of salt with diatomaceous earth and 1g of sugar per 1kg of meat); The wet method (brine): mixture for macerating large pieces of meat (brine 12 - 15%, ex: 45g of salt with diatomaceous earth for 3 liters of water); For sausages, charcuterie, etc.: maximum 30g of salt with diatomaceous earth/Kg (if a larger amount were used, the dishes would be too salty). Ingredients: recrystallized salt, preservative: sodium nitrite E250 (0.4-0.5%). Features: CONTAINS SODIUM NITRITE.
I use a mix of sodium ascorbate (E301 - 0.15g/kg), sodium erythorbate (E316-0.15g/kg) and saltpeter (potassium nitrate - E252 - 0.15g/kg) it's 1:1:1 so 0.45g of mix /kg From what I've found silitra is sodium nitrite (E250), so if you're using that the dosage may be different, but you also shouldn't exceed a certain amount. Saltpeter is what we use here, and usually antioxidants are added for extra color and less nitrosamine formation. Some people use celery but the correct dosage is hard unless you know how much nitrates are in it. E301 and E 316 are relatively safe as they are turned into vitamin C in the body.
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The amount of nitrite salt seems very high.
3 grams seems closer to the recommended amount based on the weight of the meat.
The salt with nitrite that I use is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite, or you can also use CURE 1 with a maximum of 2.5 grams per kilogram. Thank you for your observation.
Did you add water to thin out the mix?
Yes, I added water to thin out and to get a good paste.
Mooie en informatief filmpje …..maar de muziek jammer 😢
Thanks
Excellent Presentation!😍Plz iGnoRe any NegatiVe Trolls to your channel as many of them aRe lowlifes and will always finD somethinG to Complain about!😯😣Shine On Fellow Foodie and thankS deeply foR sharinG your super fun recipe to make!👍I am lookinG forward to checkinG out your other awesome Videos!✌🤓🙏😇🌹🌞🌹☕🍵☕🍺
Thank you so much for your encouragement and support. It means a lot to me. I invite you to follow other recipes, just as educational! Thank you for the appreciations!
Thanks foR sharinG youR PositiVe EnerGy foR Humanity Benefit especially durinG these High Inflationary Times!👍I am goinG shoppinG to see iF I should make some Homemade ChiCken Salmi, Baloney or ? as we aRe goinG to be experiencinG a PolaR Vortex neXt week and I shall need something fun to do neXt week!👍PluS I absolutely lovVe Home CookinG as theRe iS no need foR tons of Artificial Ingredients!✌😀☕☕☕
Somebody said it, but you shouldn't exceed 250mg (0.25g) of saltpeter (potassium nitrate) per kg, so you should dose appropriately depending on your curing salt, and complete with regular salt.
E.g. for a 1:10 salt you'd use 2.5g at most, though you'd want to halve that probably, so like 1.25g of 1:10 curing salt and 29g of table or kosher salt.
Thank you for your comments. There are 2 types of salt for sausages, respectively CURE1 (used in the case of cooked products) and CURE2 (used in the case of raw dried products) weighing 2.5 grams per kilogram and salt with silitra (nitrite), for the preservation of sausages and meat, Extra fine.
Sodium chloride with 0.4 - 0.5% silitra.
It has an extra-fine and uniform granulation, perfect for being incorporated into preparations.
Salt with nitrite (nitrite) is composed of 99.5% recrystallized salt obtained by evaporation and a maximum of 0.5% nitrite. The nitrite content is very well dosed.
Recrystallized salt (obtained by evaporation) is the purest salt and gives an excellent taste to culinary preparations, being perfect for seasoning and preservation.
Nitrate salt is the basis of all types of quality sausages.
It is used for traditional meat products, preserved by brining, in those preserved by drying and for marinated fish. It is also used in canned meat or even in some cheeses.
It is a preservative used (and recommended) long before the appearance of industrial foods.
Nitrate salt is a special salt that has five main functions:
It stabilizes the natural color of the meat (forming, in combination with myoglobin, a red pigment: nitrosomyoglobin, which participates in preserving the fresh appearance of canned products).
Protects against dangerous bacteria (botulinus);
Protects fats against oxidation (rancidity).
Preservation of meat preparations.
Many meat products cannot be obtained without salt with nitrite.
Salt with diatomaceous earth is considered a limited food product. In cold cuts, it replaces ordinary salt.
Recommended dosage: in general, according to taste.
Dry method: dry mixture for sprinkling on the outside of large pieces of meat (45g of salt with diatomaceous earth and 1g of sugar per 1kg of meat);
The wet method (brine): mixture for macerating large pieces of meat (brine 12 - 15%, ex: 45g of salt with diatomaceous earth for 3 liters of water);
For sausages, charcuterie, etc.: maximum 30g of salt with diatomaceous earth/Kg (if a larger amount were used, the dishes would be too salty).
Ingredients: recrystallized salt, preservative: sodium nitrite E250 (0.4-0.5%).
Features: CONTAINS SODIUM NITRITE.
I use a mix of sodium ascorbate (E301 - 0.15g/kg), sodium erythorbate (E316-0.15g/kg) and saltpeter (potassium nitrate - E252 - 0.15g/kg) it's 1:1:1 so 0.45g of mix /kg
From what I've found silitra is sodium nitrite (E250), so if you're using that the dosage may be different, but you also shouldn't exceed a certain amount.
Saltpeter is what we use here, and usually antioxidants are added for extra color and less nitrosamine formation.
Some people use celery but the correct dosage is hard unless you know how much nitrates are in it.
E301 and E 316 are relatively safe as they are turned into vitamin C in the body.
There was something rolled up that you cut up with the chicken… what was that??
For this recipe, I used chicken breast, chicken thigh without bones and chicken's skin.
@@tastymeat3370 thank you! How was it?
This probably would have been a great video if, it wasnt for the "ear cancer" music. Couldn't listen to that for 6 and a half minutes.
I didn't know ,i'm very sorry
Where is the recipe🤨
You dont need any of the dextrose, nitrate, etc. for chicken.
You need nitrate for food safety