Difference Between Sodium Nitrate, Nitrite and Pink Curing Salt

In this video I answer a common question about the difference between sodium nitrite, nitrate and pink curing salt. Understanding the difference will give you much more control when creating your own Charcuterie products.

If you would like to have a question answered in an upcoming video, send it to jacob@stellaculinary.com.

Further Resources

6 comments

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Joined: 05/19/2011
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Stella Stars: 972

Nice office!

 

Great discussion of a potentially confusing topic.  Thanks.

 

In addition to Ruehlman's book, another great resource is:

 

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609

Jacob Burton's picture
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Joined: 11/01/2010
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Stella Stars: 16954

Thanks Brian. Glad you enjoyed the video. I haven't had a chance to check out that book yet but I just put it in my Amazon que. Thanks for the suggestion.

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Joined: 05/16/2011
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Stella Stars: 328

Hello chef,

 

I have a half  prosciutto (about like the one you had in your walk in when I was there).

Problem is I took the wrapper off when I first sliced it. After I did that I wrapped it in plastic wrap and kept it in the fridge. It is developing  mold on the exterior. Should I trim off the mold, ignore it, or trim and reapply NaCl and a nitrate?

 

Jacob Burton's picture
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Joined: 11/01/2010
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If it's white mold you're fine, just trim it off and wrap loosely in plastic wrap. If the mold is green or fuzzy, you need to throw it out. I assume that the pancetta is already cured? If not, then wrap it in cheese cloth instead of plastic wrap.

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Joined: 05/16/2011
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Stella Stars: 328

Sad, but it is green mold.

The real thing, Italian Parma ham, pricey loss at about $19 a pound.