meat cured using saltpetre does not exhibit any tendencies to become covered by mucous film (does not get “slimy”). the thermal processing (ham cooking) that the meat products undergo kills the bacteria in then, but does not destroy their endospores - this is the “task” of saltpetre. strong bacteriostatic and bactericidal activity (especially with regard to those that produce the botulinum toxin), positive impact on the flavour of meat, retention of the pink colour of meat (kitchen salt, when used on its own, changes the natural colour of meat to beige-grey) Using potassium saltpetre during curing ensures: Next to kitchen salt, potassium saltpetre is the most important additive used for curing meat (especially pork, beef, and veal), ensuring not only extension of its shelf life, but also retention of the pink colour of meat. Potassium saltpetre, also known as potassium nitrate (KNO3), is a colourless crystalline salt (E 252) used in traditional curing meat methods. Safe and healthy preservation - the strong bacteriostatic and bactericidal activity of saltpetre allows protecting the homemade products against bacterial growth and film without resorting to chemical additives.

Even better homemade meat products - using saltpetre for curing meat ensures that it retains its delicious pink colour, as well as excellent flavour and savoury aroma.Efficient packaging - 100g of potassium saltpetre is sufficient for curing 50kg of meat.Healthy and safe curing - saltpetre does not contain nitrites present in curing salts, thanks to which the preparation of homemade meat dishes is even healthier.Indispensable for production of homemade processed meet - next to kitchen salt, saltpetre is a fundamental additive while curing meat, especially pork, beef, or veal.Can be used either for dry curing or as a brine solution.ĭosage of saltpeter: Use 3g of saltpeter for every 1kg of meat. Saltpetre is used as an ingredient for curing meats and to give the characteristic pink colour to bacon and hams.

Saltpeter