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Saltpeter/potassium nitrate | for sausages (cure #2)

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(5 customer reviews)

Saltpeter / potassium nitrate is used as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. Can be used as a substitute for cure #2.

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Description

What is saltpeter / potassium nitrate?

Saltpeter / potassium nitrate is used for curing as a preservative to prevent color loss in meat. It is converted into nitrite inside of your sausage. You can see it as a ‘time-released’ form of nitrite. It is therefore moest used for thicker dry sausages that dry slowly, mostly from the southern European type such as cacciatore, salame, fuet, chorizo ​​and ‘nduja.

Saltpeter is also used in cheesemaking in which it prevents formation of gas in the cheese (gas formed by coli).It be added at levels of about 200 ppm to Edam, Gouda, Swiss to inhibit growth of gas forming Clostridium tyrobutyricum.

  • E252
  • saltpeter
  • potassium nitrate

Contents

  • 50 grams of potassium nitrate
  • Allergens: none

How to cure with saltpeter / potassium nitrate

  • in sausage making always use it in combination with nitrite salt, never alone.
  • In combination with nitrite salt it has the same effect as instacure # 2 or prague powder # 2.
  • In cheese making to prevent unwanted gas formation.

Saltpeter/potassium nitrate can be used as a substitute to cure #2

Please read our free document on how to substitute cure #2 when this is not available in your country.

Dosage

Pay attention to the dosage.  You need very little

  • Meat:  0.3 grams (three-tenth!) per kilo of meat. However, it’s not particularly harmful if you add a little too much.
  • Cheese: 1.5-2 grams per 10 liters of milk.

Recommended reading on making your own (dry cured) sausages and charcuterie

Online English spoken sausage making workshoplearn how to make dry cured sausages at home

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

 

5 reviews for Saltpeter/potassium nitrate | for sausages (cure #2)