The Menu · Small dishes and charcuterie
Salt pork
Its documents
- 70 Salt Pork Curing Guide The Biochemical, Thermodynamic, and Procedural Paradigms of Salt-Cured Pork
The chapters that use them
In the log
The claims that cite its documents, the safety rows first.
- S1 amended Safety Pink curing salt (6.25 % NaNO₂) at 2.5 g per kg meat, never more than 3 g; about 150 ppm ingoing nitrite
- S3 amended Safety Vitamin C at 0.5 g per kg; rose hip or sea buckthorn as substitute
- S4 amended Safety Strong brine 18 to 20 % for pork and fish; pork about 2 days per kg of thickness; fish 2 to 4 h fillets, 12 to 24 h whole
- S10 amended Egg floats at about 10 to 12 % brine; potato floats at 3 to 5 %
- S8 confirmed Saturated brine 26.4 % by weight = 100 °SAL; each 10 ° about 2.6 %