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.
Saltpeter/potassium nitrate | for sausages (cure #2)
Only 2 left in stock
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.
- potassium nitrate
- 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
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
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Online English spoken sausage making workshop
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.