The function of curing salt

Curing involves preserving or conserving meat by adding nitrite curing salt. Nitrite curing salt extracts water from the meat (through osmosis), reducing its rate of spoilage. During the chemical processes of curing, the meat acquires its characteristic and appealing red to pink color, typical of all sausage and many meat products. Nearly 90% of all meat products are cured.

Curing salt consists of nitrite curing salt (E250) and potassium salt (E249), with a nitrite concentration between 0.4 and 0.5 percent. Curing increases the salt content: while meat is normally low in sodium, the salt content in cooked ham ranges from 1.6 to 2.8%, and in raw ham from 3 to 9%.

Curing: Ancient Preservation Method

Curing meat is one of the oldest known preservation methods: Even in ancient Mesopotamia and ancient Rome, meat was preserved by treating it with salt. The term "curing" is believed to originate from the Dutchman Gillis Beukel, who lived in the 14th century.

Bad for germs, good for longevity

Not only does curing remove water from the meat itself, it also deprives the microorganisms present there of water: This prevents the growth of the bacterium Clostridium botulinum and thus prevents rotting. The meat also becomes firmer and lighter, and fats oxidize less. Therefore, cured products do not become rancid as quickly.

Reddening

During curing, a specific coloration and flavoring are desired. Therefore, common salt is mixed with nitrates: This ensures that the cured meat retains its red or pink color and does not turn gray. This process is also called "reddening".

Dry, Wet, and Injection Curing

Dry curing is the gentlest but most labor-intensive method of curing and leads to the best results in terms of quality. In this method, hams are rubbed with a salt mixture, traditionally by hand. The salted hams are then stacked in racks or tubs, allowing the resulting brine to drain off. This method is particularly suitable for large pieces.

In wet curing, the meat pieces are rubbed with a dry salt mixture and soaked in a curing brine. Due to the lower water removal, the result is less long-lasting than with dry curing.

Injection curing is a typical method for brine-cured products: the curing agents are injected directly into the meat pieces via vein or muscle injection. This accelerates the curing process.

Why should cured meats not be grilled?

Curing salt contains nitrite. When cured meat products are grilled or roasted, the nitrite from the curing salt reacts with the protein in the meat at high temperatures - above 150 degrees Celsius - to form harmful nitrosamines. Therefore, cured meats should not be placed on the grill or in the pan. When cooked, boiled, or used in soups or stews, the temperature does not exceed 100 degrees Celsius, and no harmful nitrosamines are formed.