Something for everyone to disagree about

[Master Blaster]

ӢSaltpeter (potassium nitrate), a natural contaminant of salt, contributed historically to the pinkish-red color in salted meats


ӢNitric oxide, derived from nitrate/nitrite reduction, when combined with myoglobin produces as the color pigment in cured meat products


ӢNitrite prevents sporulation of Clostridium boutlinum in cured meats


”¢In 1925, the United States Department of Agriculture (USDA) approved nitrite’s use in curing brines and formulas at a maximum ingoing level of 200 ppm


ӢResidual nitrite declined in cured meats from 1930s to 1970s and has remained low since the 1980s mitigating the formation of N-nitrosamines


ӢUSDA regulations restrict ingoing levels of nitrite and nitrate (if allowed) to specific levels in meat product categories


”¢Residual nitrite levels in conventional and “organic” cured meats is

 

[coloradoclyde]

What's in the Prague powder #1 ?

 

[satx78247]

"Dehydrated, ground up & bottled Czechs", perhaps??

yours, satx

 

[coloradoclyde]

Nitrates can have adverse affects on bacteria and other microorganisms, this is a good thing for food preservation but,...Bacteria play a vital role in the human body. Excess nitrate or nitrite levels could be a serious concern.

 

[zimmerstutzen]

Recently I noticed a lot of smoked meat and bacon sold in the stores is labeled "cured", or "uncured".

The difference appears to be whether the processor used nitrites. if so, they are labeled "cured"

 

[NeilMacleod]

Salt has been used for aeons, why mess with perfection. Disease has hit the roof in society, the gut bacteria has been wiped out causing people to have a poor immune system due to all the crap in todays stuff called "Food".
Salt/Black Pepper works very well.

 

[coloradoclyde]

I wonder when the last case of botulism from a cured meat was?

In 2014, a total of 161 cases of botulism were reported, including 127 cases in infants, 15 foodborne cases, and 19 cases classified as other, including wound botulism. During 2014, four outbreaks (events with two or more cases) of foodborne botulism were reported. One outbreak was associated with stinkheads (fermented whitefish heads, a traditional Alaska Native food) (three cases), one with seal oil (three cases), one with home-canned tomato sauce (two cases), and one with pasta and jarred pesto (two cases). The jarred pesto was produced in a home kitchen, sold commercially, and then mixed with the pasta by one of the cases; the only leftovers available for testing were the pesto and pasta mixed together.
Source CDC

 

[Black Hand]

You will notice that not one of the foods described was cured in a traditional sense. The purpose of curing is to discourage/eliminate contamination by dangerous organisms. It is such a simple process that can have terrible repercussions if not done or if done incorrectly.

The far more significant issue is the presence of anaerobic conditions which are favorable for the growth of C. botulinum. The presence of C. botulinum spores is another consideration, though these spores are wide-spread and normally found in the environment. The active factor is a TOXIN produced by the bacteria, so by creating conditions that are unfavorable for growth, the problem is eliminated.

I'd be far more concerned for people making a steady diet of cured meats, but for occasional consumption (which includes most of us), I'm not worried.

 

[coloradoclyde]

I always thought the primary reason for the use of nitrites/nitrates instead of just salt was for taste and appearance....I thought it's original intention was as a salt substitute....

Not sure if I'm correct but that's what I seem to remember....any clarification is welcome.

 

[coloradoclyde]

The picture appears to be "hot" smoking....I thought curing was for cold smoking.

 

[Black Hand]

The Sodium nitrite is included because it inhibits/kills bacteria as well as affecting the taste and appearance of the food. Please see https://en.wikipedia.org/wiki/Sodium_nitrite for further information (pardon the use of Wikipedia, but the basic nature of the material is a good starting point and references are provided)

When I looked up Prague Cure #1: Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. (www.americanspice.com/prague-powder-no-1-pink-curing-salt/)

 

[Black Hand]

I thought it's original intention was as a salt substitute....

Potassium chloride (mixed with Sodium chloride) is sold as a salt substitute. To me, this fake salt has an odd flavor...

 

[satx78247]

According to a recent episode of AMERICA'S TEST KITCHEN's "star" Julia Collin Davison, the "major use for Pink Salt is for an attractive appearance of cured meats".

Truthfully, I doubt if the amount of Pink Salt that the average consumer consumes is a significant "heath problem".

yours, satx

 

[Black Hand]

According to a recent episode of AMERICA'S TEST KITCHEN's "star" Julia Collin Davison, the "major use for Pink Salt is for an attractive appearance of cured meats".

TV (food) personalities are low down on my list as sources for accurate & complete scientific information...

 

[satx78247]

I regard Wikipedia as just as likely to be a purveyor of common gossip, unfounded opinions, false information & pseudo-science.

yours, satx

 

[Black Hand]

I regard Wikipedia as just as likely to be a purveyor of common gossip, unfounded opinions, false information & pseudo-science.

yours, satx

Check the references yourself, if you wish. You will find the same information in scientific journals and literature....which, by the way, ARE the references listed.

Now, if you would like to discuss the scientific facts, I'm game. But if you are looking to start a verbal pi$$ing match, I'm not interested...

 

[Master Blaster]

You right! This was a 12-hour brisket smoke/cook at around 210F degrees which was previously brined and injected with a spice solution containing curing salt. Other items such as sausage and salmon fillets I smoke at lower temperatures.

 

[satx78247]

Frankly, I just don't care to argue. - I simply told you what Ms. Davison, who is a well-known & "nationally celebrated" chef, said & nothing more than that.

IF you want to argue about anything, I suggest that you contact "Colorado Clyde".


yours,satx

 

[coloradoclyde]

Frankly, I just don't care to argue. -

IF you want to argue about anything, I suggest that you contact "Colorado Clyde".


yours,satx

Then perhaps you should refrain from posting....

 

[coloradoclyde]

I regard Wikipedia as just as likely to be a purveyor of common gossip, unfounded opinions, false information & pseudo-science.

yours, satx

Wikipedia is the single most cited and peer reviewed source of general encyclopedic information in existence....

You, on the other hand have never provided citation for anything.... Your posts are inflammatory and filled with strife and discourse.