Are you preparing homemade meats? You will ensure its taste, appearance, and durability by using potassium nitrate.
Useful during the production of homemade products - saltpeter, alongside table salt, is a basic additive for curing meat
It shapes the taste and aroma of meat - curing has a refining effect, giving it a specific taste and smell.
Retains the pink color of the meat - contributes to better retention of the correct color of the meat.
Longer shelf life of homemade products - saltpeter has a preserving effect - so you can enjoy the taste of your favorite meats and dishes for longer!
Safe and healthy preservation - the strong bacteriostatic and bactericidal action of saltpeter allows for the protection of homemade products against the development of bacteria, especially Clostridium botulinum, i.e., botulism bacteria.
Potassium nitrate - for curing every type of meat. Potassium nitrate is potassium nitrate (KNO₃) - colorless, crystalline salt (E 252) used for curing meat by traditional methods. Potassium nitrate, alongside table salt, is one of the more important additives used in curing meats, guaranteeing not only extended shelf life but also the preservation of the meat's pink color. How is that possible?
In the first stage of curing (immediately after adding saltpeter, table salt, and spices, the nitrate ions originating from the saltpeter are reduced to nitrites under the influence of natural enzymes contained in the meat (in an amount not exceeding the myoglobin content).
In the second stage, nitrite ions react with myoglobin, the protein responsible for the pink (but impermanent) the color of the meat. The product of the reaction is nitrosylmyoglobin, which has a stable, pink color.
Potassium nitrate - why is it worth it?
The use of potassium nitrate during the preparation of homemade cured meats guarantees:
preservation of the pink color of meat ( salt itself changes the natural color of meat to beige-gray)
highlighting the delicious taste of meat,
strong bacteriostatic and bactericidal action (depending on the concentration) - especially when it comes to botulinum toxin bacteria,
destruction of bacterial spores (thermal processes to which meat products are subjected kill the bacteria contained in them, but do not destroy spores - this "task" is performed by saltpeter)
longer freshness - meat cured with saltpeter does not tend to develop a slimy coating (doesn't "snail")
The use of potassium nitrate during the preparation of homemade cured meats guarantees:
preservation of the pink color of meat ( salt itself changes the natural color of meat to beige-gray)
highlighting the delicious taste of meat,
strong bacteriostatic and bactericidal action (depending on the concentration) - especially when it comes to botulinum toxin bacteria,
destruction of bacterial spores (thermal processes to which meat products are subjected kill the bacteria contained in them, but do not destroy spores - this "task" is performed by saltpeter)
longer freshness - meat cured with saltpeter does not tend to develop a slimy coating (doesn't "snail")
Ingredients: potassium nitrate, anti-caking agent: magnesium hydroxycarbonate.
Attention!
Store in a dry place.
The product is not suitable for direct consumption.
Best before end: expiry date and batch number on the packaging.
No-delivery refund
