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Prague Powders

Two special mixtures are employed to make it easy to add nitrites and nitrates in very low but sufficient concentration: Prague Powder #1, or curing salt, is a blend of 6 percent sodium nitrite and 94 percent sodium chloride, or regular table salt. It is colored pink so it will not be confused with regular salt, and thus is t is often called tinted curing mix (TCM). It is also sold under various trade names, such as InstaCure I. Prague Powder #2 is similar to Prague Powder #1 except that it contains nitrates in addition to nitrites. It is used in curing products that have a long curing and during period.

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Nitrosamines

Nitrates and nitrites are the subject of controversy regarding their safety. Substances called nitrosamines form when foods containing nitrates or nitrites are subjected to very high heat, such as when bacon is fried. Nitrosamines are know to cause cancer. Using only nitrites to cure foods usually avoids this problem because the nitrites break down quickly and are not usually a factor when the food is cooked. Nitrates, on the other hand, because they remain in meats longer, should not be used for curing bacon for this reason. Some people feel that all use of nitrites and nitrates should be avoided because of the nitrosamine factor. However, if only nitrites and not nitrates are used in foods that will be exposed...

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My Famous Fried Chicken Recipe

Well, this site is all about Salty Nourishments...People who know me, know about my fried chicken recipe. It is really that good. In fact, people have bribed me for my secret recipe. I have finally decided to share my recipe to the world. Enjoy! Ken’s Fried Chicken (“KFC”) RecipeIngredients: 1 whole chicken cut into standard “8-cut” pieces 1L of butter milk Spice Mix (for 2 batches): 2/3 tbsp Salt (Kosher) 1/2 tbsp Thyme 1/2 tbsp Basil 1/3 tbsp Oregano 1 tbsp Celery Salt 1 tbsp Black Pepper 1 tbsp Dried Mustard 4 tbsp Paprika 2 tbsp Garlic Salt 1 tbsp Ground Ginger 3 tbsp While Pepper 2 cups All-purpose Flour Method: Separate whole chicken into standard “8-cut” pieces. Steam chicken...

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Nitrites & Nitrates

2. Nitrites & Nitrates Some foods, especially meats, are susceptible to contamination by the bacteria that cause botulism. Nitrite and nitrates are added to the cures for these foods to make them safe form botulism infection. Sodium nitrite (NaNO2) is the most important of these chemicals. Even in the very small quantities in which it is used, sodium nitrite has strong preservative powers. In addition, it keeps meats red or pink, which products like cured ham, corned beef, and certain sausages have their characteristic color. Nitrites gradually break down inside the cured foods, but by the time they lose their effectiveness, the curing and, in some cases, smoking procedures are finished, the food is cooked or refrigerated, and the food...

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Ingredients for Curing Foods: Salt

Ingredients used in cures fill two main functions: preserving the food, and changing its flavor and texture. The ingredients can be separated into four categories: 1.0  Salt Salt has been one of the most important food preservatives through most human history. When a food comes in direct contact with salts, a two-way process takes place in an effort to make the salt concentrations inside and outside the food more nearly equal. Moisture from inside the cell walls of the food is drawn out and dilutes the salt used for the cure. At the same time, dissolved salt is absorbed into cells to increase the salt concentration there. The result is foods that have less moisture and are saltier. Both the...

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