Salpeter/Pink salt
Posted: Tue Mar 11, 2014 10:25 am
Kan iemand dalk se of salpeter en 'pink salt' dieselfde ding is?
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Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 10:33 am
Pienk sout is gekleurde natrium sout (NaCl) terwyl salpeter (KNO3) 'n kalium sout is. Twee heel verskillende dinge.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 11:25 am
Hoor wat jy se,maar in Engelse charcuterie boek oor maak van bacon gelees van 'pink salt'.Is bewus van pienk Himalaya sout-gewonder of dit dieselde is?
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 12:57 pm
Wil jy dit gebruik om ham of salami te maak?Ek dink jy kan dalk beter reg kom met Curing salt wat maar die selfde ding is.Ek weet baie boeke se om glad nie salpeter te gebruik nie. Jy kan kyk of jy Curing salt by n goeie slaghuis wat ook sulke goed maak kan kry.
Groete
Hein
Groete
Hein
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 2:03 pm
Dankie Hein-dit klink na die ding wat ek soek
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 2:14 pm
Hein
Hou die manne wat spices verkoop nie dalk daai sout aan nie.
Hou die manne wat spices verkoop nie dalk daai sout aan nie.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 2:14 pm
Ek het die info gou op die net gevind :
Pink Curing salt :
Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally they are used for pickling meats as part of the process to make sausage or cured meat. Curing salts are generally a mixture of table salt, sodium nitrite and sometimes sodium nitrate. Common types of curing salts are Prague powder #1, which is 6% sodium nitrite and 94% table salt, and Prague powder #2 which also includes sodium nitrate.
Two types of curing salts are used in the preservation and sausage making, both called "Prague powder", and both dyed pink to help it blend better with meat and to prevent it from being confused with common table salt. Prague powder #1 or pink salt contains 93.75% table salt and 6.25% sodium nitrite. Prague powder #2 contains sodium nitrate in addition to sodium nitrite. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. As an additive, the sodium nitrite or nitrate serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat.
Pink Curing salt :
Curing salts are used in food preservation to prevent or slow spoilage by bacteria or fungus. Generally they are used for pickling meats as part of the process to make sausage or cured meat. Curing salts are generally a mixture of table salt, sodium nitrite and sometimes sodium nitrate. Common types of curing salts are Prague powder #1, which is 6% sodium nitrite and 94% table salt, and Prague powder #2 which also includes sodium nitrate.
Two types of curing salts are used in the preservation and sausage making, both called "Prague powder", and both dyed pink to help it blend better with meat and to prevent it from being confused with common table salt. Prague powder #1 or pink salt contains 93.75% table salt and 6.25% sodium nitrite. Prague powder #2 contains sodium nitrate in addition to sodium nitrite. The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. As an additive, the sodium nitrite or nitrate serves to inhibit the growth of bacteria, specifically Clostridium botulinum in an effort to prevent botulism, and helps preserve the color of cured meat.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 2:21 pm
Ek weet nie Blok ek het so tyd terug Prosciutto en Pancetta gemaak en het baie gesukkel om die sout te kry het toe by n slaghuis die goed gekry.
Almal in Vryburg het my aangekyk of ek iets rook toe ek vir dit vra.
Almal in Vryburg het my aangekyk of ek iets rook toe ek vir dit vra.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 2:35 pm
Watter slaghuis het toe gehad, en was daar nie n naam op die verpakking nie.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 4:47 pm
Sorry ek kan nie onthou nie Blok dit was so twee jaar terug. 
Dink my vrou het nog vir my die goed gekry sal by haar hoor waar was dit.
Dink my vrou het nog vir my die goed gekry sal by haar hoor waar was dit.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 5:12 pm
Carel, soos genoem dit is nie nodig om dit te gebruik nie. In groot hoeveelhede is dit giftig vir mense. Maar die voordeel daarvan is dit gee die spek 'n mooi rooi kleur veral as jy dit effe rook. Dit is natuurlik ook preserveer middel en verhoed groei van bakterië. Ek het laas winter gemaak met en sonder. Die sonder spek word bruin as jy dit braai, soos gewone vleis.
Ek het sommer gekry by Meatworld. Onthou net moenie dat iemand dit verwar met sout nie.
Ek het sommer gekry by Meatworld. Onthou net moenie dat iemand dit verwar met sout nie.
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 6:58 pm
Dankie almal-nou net n otjie laat val!
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 9:44 pm
Carel, sal daai resep op n bosvark ook kan werk?
Re: Salpeter/Pink salt
Posted: Tue Mar 11, 2014 9:56 pm
glo so as hy genoeg mielies geeet het
Re: Salpeter/Pink salt
Posted: Wed Mar 12, 2014 6:11 am
Salpeter word in soutvleis ook gebruik.
Re: Salpeter/Pink salt
Posted: Wed Mar 12, 2014 7:16 am
More manne!
Die pienk sout wat vir "curing" gebruik word is bekend as "prague powder". Beskikbaar by Crown National winkels en glad nie duur nie.
Maar onthou ook as jy spices koop vir cabanossi of russians is daar 'n klein sakkie van hierdie prague powder in die verpakking, dus hoef jy nie ekstra by te voeg nie.
Hoop dit help julle...
Die pienk sout wat vir "curing" gebruik word is bekend as "prague powder". Beskikbaar by Crown National winkels en glad nie duur nie.
Maar onthou ook as jy spices koop vir cabanossi of russians is daar 'n klein sakkie van hierdie prague powder in die verpakking, dus hoef jy nie ekstra by te voeg nie.
Hoop dit help julle...