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2127Re: Re: [cooking_rumpolt] Re: translation/interpretation question

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  • Cat .
    Oct 3, 2013
      Thanks, wondered if it was something like this (where it was naturally occurring) 
      Of course now I want to make and smoke sausages (and I have too little time and too many things on my plate... MUST get that German Xmas feast on paper so I can get it published and pre-sales started...

      Gwen What was I thinking Cat

      From: "d_rakowski@..." <d_rakowski@...>
      To: cooking_rumpolt@yahoogroups.com
      Sent: Thursday, October 3, 2013 9:32 AM
      Subject: RE: Re: [cooking_rumpolt] Re: translation/interpretation question


      ---In cooking_rumpolt@yahoogroups.com, <cooking_rumpolt@yahoogroups.com> wrote:

      >It is possible he mentions nitrate, but I didn't recognize the
      reference. I'll double check the recipes.

      It is very rare to see nitrites referenced. Off the top of my head, I can't think of any actually. When you look at the composition of the salt available in this period and earlier, in particularly quarried salts, nitrites and nitrates occur naturally in semi-useful quantities. Cold smoking introduces more of each but penetration is dependant on moisture etc. etc. Saltpeter (potassium nitrate) was very occasionally referenced as a cure compound though the source is escaping me at the moment - chime in if you happen to recall!
      While sodium nitrite is effective at preventing botlism it isn't the only thing that does, it works in concert with the fermentation process, smoking and salting.  

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