Some chefs and retailers are turning to “natural” sources of nitrate or nitrite when curing meats. The most common reason is to retain a claim of “natural” or preservative-free. Traditional nitrite or nitrate salt mixtures (pink salts) are food additives and preservatives that were chemically synthesized. Some vegetable extracts such as celery juice powder contain […]
Here’s a website cure calculator Here is an iPhone or iPad app that can help calculate cure salts. Both are mentioned only as an FYI. Neither have been tested, verified, or validated for the purposes of HACCP.
Transglutaminase (Activa) Transglutaminase is affectionately called “meat glue”. It is sold to Chefs under the trade name Activa™. There may be other brands out there. It was discovered back in 1959 as a component of the blood clotting complement. A common example of culinary use is to bind a bacon wrap to another protein (steak, […]
Dry aging beef (and other meats) is said to enhance flavor and tenderness. It is often used by upscale purveyors to distinguish their products from others. Dry aging meat is essentially aging meat without protection is a refrigerator. Cuts are stored separate from each other to permit air flow to dry them in 1-6 weeks. […]