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  2. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    Note that the maximum allowable amount of sodium nitrite and potassium nitrite is governed by regulations and is limited to 7 grams per 45 kg (0.25 ounces per 100 pounds) of chopped meat. [5] Since Prague powder #1 is a 1:15 dilution (in 0.45 kg of Prague powder #1 30 grams is sodium nitrite and 425 grams are common table salt), we get the ...

  3. Curing salt - Wikipedia

    en.wikipedia.org/wiki/Curing_salt

    One of the most common curing salts. It is also called Insta Cure #1 or Pink curing salt #1. It contains 6.25% sodium nitrite and 93.75% table salt. [4] It is recommended for meats that require short cures and will be cooked and eaten relatively quickly. Sodium nitrite provides the characteristic flavor and color associated with curing.

  4. Processed meat - Wikipedia

    en.wikipedia.org/wiki/Processed_meat

    Processed meat is considered to be any meat that has been modified in order to either improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, smoking, and/or the addition of chemical preservatives. [1] Processed meat is usually composed of pork or beef or, less frequently, poultry. It can ...

  5. Massive Meat Recall Now Includes Meals Sold at Walmart ...

    www.aol.com/finance/massive-meat-recall-now...

    The recall has since been expanded to include an additional 1.7 million pounds of meat as well as prepared meals. The meals include prepackaged salads, bowls, wraps, and frozen entrees sold at ...

  6. Salting (food) - Wikipedia

    en.wikipedia.org/wiki/Salting_(food)

    Salting, either with dry salt or brine, was a common method of preserving meat until the middle of the 20th century, becoming less popular after the advent of refrigeration. Meat that had been preserved in this way was frequently called "junk" [4] or "salt horse". [5]

  7. Charcuterie - Wikipedia

    en.wikipedia.org/wiki/Charcuterie

    When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. This blend is colored bright pink to keep the charcutier from confusing the mixture with regular salt. [17] The second curing salt blend is called "prague powder II" or "insta-cure #2".