Asked by: Kwasi Baarck
asked in category: General Last Updated: 19th February, 2020

Does curing salt prevent botulism?

Health benefits of curing salt
They are able to prevent the growth of the Clostridium botulism bacteria. It does this by drawing water out of the meat via osmosis. It also draws water out of the bacteria cells, which kills them. Curing salt helps to prevent food-borne illness: Most importantly, it prevents botulism.

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Consequently, is there a substitute for curing salt?

Use saltpeter as a substitute for the Prague powder 1 type of curing salt. This type is used to cure meats that will be cooked later on.

Similarly, can curing salt kill you? Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death.

Accordingly, do I need curing salt for jerky?

While salt adds flavor, it's not necessary to cure the jerky, as it is for curing ham or fish for example. Make your own jerky for much less cost than you'd pay in the store. Choose from lean beef, pork or chicken. While you don't need curing salt, there are a few other things you do need.

Can Himalayan salt be used for curing?

Not to be confused with Pink Himalayan Salt, pink curing salt is a mixture of sodium chloride and (table salt) and sodium nitrite. Though it is used to cure meat, it is not present in finished, cured meats in a high enough dosage to cause issues. This makes it entirely safe for the curing process.

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