{"id":6375,"date":"2020-07-31T16:31:25","date_gmt":"2020-07-31T16:31:25","guid":{"rendered":"http:\/\/starterculturen.com\/?post_type=product&#038;p=6375"},"modified":"2026-04-15T18:55:28","modified_gmt":"2026-04-15T16:55:28","slug":"salvianda-zout-nl","status":"publish","type":"product","link":"https:\/\/startercultures.eu\/nl\/product\/worst-en-vleeswaren-nl\/hulpstoffen-nl\/salvianda-zout-nl\/","title":{"rendered":"Salvianda zout | vervanger voor cure #2"},"content":{"rendered":"<p>Salvianda zout is een zoutvariant waar zowel een natriumnitriet \u00e1ls kaliumnitraat in zit, en een frietseltje dextrose.<\/p>\n<h3>Waarvoor gebruik je salvianda zout?<\/h3>\n<p>Dat maakt het uitermate geschikt voor alle soorten charcuterie en voor droge worst van het Zuid-Europese type. Je gebruikt het in dezelfde dosering als nitrietpekelzout (droge worst\/charcuterie) of zeezout (charcuterie). De toegevoegde nitriet zorgt voor een snelle kleurvorming en bescherming tegen bacteri\u00ebn als C. botulinum en Salmonella. \u00a0De toegevoegde nitraat kunt je zien als een &#8216;time-released&#8217; vorm van nitriet, dat werkt op de langere termijn en bovendien een kenmerkende gerijpte smaak geeft. De dextrose geeft in samenwerking met de nitriet een betere kleurvorming. Let op, de dextrose is in deze dosering niet voldoende voor fermentatie.<\/p>\n<h3>Hoe verhoudt salvianda zout zich tot cure #2?<\/h3>\n<p>Je kunt salviandazout perfect gebruiken als vervanger voor cure #2. Het heeft dezelfde werking als instacure #2 of prague powder #2. Let wel op de dosering, die is anders dan deze twee toevoegingen. <a href=\"https:\/\/www.starterculturen.nl\/a-54201804\/hulpstoffen\/gratis-gebruikswijzer-nitrietpekelzout-salvianda-instacure-1-en-2\/\">Lees er hier meer over.<\/a><\/p>\n<h3>Inhoud salvianda zout<\/h3>\n<ul>\n<li>Inhoud: 1 kg.<\/li>\n<li>Heel geschikt voor dikkere droge worsten die langzaam drogen, veelal van het Zuid-Europese soort zoals cacciatore, salame, fuet, chorizo en &#8216;nduja en voor alle charcuterie zoals coppa, pancetta, prosciutto, lonza en guanciale.<\/li>\n<li>Samenstelling: keukenzout, dextrose 2%, natriumnitriet 0,6%, kaliumnitraat 0,9%.<\/li>\n<li>Dosering zoals je met nitrietpekelzout (droge worst\/charcuterie) of zeezout (charcuterie) gewend bent.<\/li>\n<li>Nu in handige hersluitbare zak.<\/li>\n<li>Allergenen: geen<\/li>\n<\/ul>\n<h3>Meer leren?<\/h3>\n<p>Lees voor je je je eigen droge worst of charcuterie gaat maken <a href=\"https:\/\/startercultures.eu\/nl\/product-category\/boeken\/\" target=\"_blank\" rel=\"noopener noreferrer\">De Worstbijbel (2018) of Over Charcuterie (2019)<\/a>.<\/p>\n<h3 data-fontsize=\"21\" data-lineheight=\"27.3px\">Salvianda zout kopen?<\/h3>\n<p>Je bestelt salvianda zout bij starterculturen.nl, d\u00e9 webwinkel voor al je charcuterie, pat\u00e9 en worstingredi\u00ebnten. Van Meneer Wateetons de auteur van de standaardwerken <a href=\"https:\/\/startercultures.eu\/nl\/product-category\/boeken\/\" target=\"_blank\" rel=\"noopener noreferrer\">De Worstbijbel (2018) en Over Charcuterie (2019)<\/a> Op werkdagen voor 15:00 besteld, dezelfde dag verzonden.\u00a0 Vragen over het gebruik van salvianda zout? Stel ze via de chatfunctie. We komen er altijd uit.<\/p>\n<h3>Online cursus &#8216;charcuterie maken&#8217;<img decoding=\"async\" class=\"lazyload wp-image-27417 alignright\" src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-300x166.jpg\" data-orig-src=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-300x166.jpg\" alt=\"cursus 'charcuterie maken'\" width=\"230\" height=\"127\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27230%27%20height%3D%27127%27%20viewBox%3D%270%200%20230%20127%27%3E%3Crect%20width%3D%27230%27%20height%3D%27127%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-200x111.jpg 200w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-300x166.jpg 300w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-400x222.jpg 400w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-500x277.jpg 500w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-600x333.jpg 600w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-700x388.jpg 700w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-768x426.jpg 768w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM-800x443.jpg 800w, https:\/\/startercultures.eu\/wp-content\/uploads\/2020\/12\/116-Workshop-how-to-make-your-own-charcuterie-by-meneer-Wateetons-YouTube-8-19-2022-9-54-07-AM.jpg 938w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 230px) 100vw, 230px\" \/><\/h3>\n<p>Leer je eigen charcuterie maken van Meneer Wateetons, de auteur van h\u00e9t Nederlandse standaardwerk op dit gebied:\u00a0<a class=\"ek-link\" href=\"https:\/\/startercultures.eu\/nl\/product\/boeken\/over-charcuterie-2019-nl\/\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\" (opens in a new tab)\">Over Charcuterie<\/a>. Droge ham, pancetta, guanciale, lardo, coppa en meer heerlijke Zuid-europese gedroogde vleeswaar. Na deze workshop in 19 korte duidelijke lessen maak je die voortaan zelf.Kijk <a href=\"https:\/\/startercultures.eu\/nl\/product\/online-workshops-nl\/online-workshop-worst-en-charcuterie\/online-cursus-charcuterie-maken\/\" target=\"_blank\" rel=\"noopener\">hier<\/a> voor meer info.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salvianda is een zoutsoort waar zowel natriumnitriet \u00e1ls kaliumnitraat in zit. Dat maakt het uitermate geschikt voor alle soorten charcuterie en voor droge worst.<\/p>\n","protected":false},"featured_media":37449,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"product_brand":[],"product_cat":[48],"product_tag":[],"class_list":{"0":"post-6375","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-hulpstoffen-nl","7":"pa_ean-8720297620416-nl","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Salvianda zout voor charcuterie en worst maken | starterculturen.nl<\/title>\n<meta name=\"description\" content=\"Salvianda zout is ideaal voor het zelf maken van charcuterie en droge worst van het Zuid-Europese type. 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