Salting

In all the recipes in this tutorial, we use nitrite salt – table salt with a sodium nitrite content of 0.5-0.6%.
Sodium nitrite is consumed in the processes of color and aroma formation with the participation of denitrifying bacteria and inhibits the growth of unwanted microflora.
Although sodium nitrite is an essential ingredient in inhibiting the growth of harmful bacteria, it is toxic and should not be exceeded. The maximum dose of pure sodium nitrite at different times in different countries was determined in the range of 10-15 g per 100 kg of meat. For homemade sharkuteria, I recommend a maximum dose of 150 ppm (parts per million), which when using a 0.6% nitrite salt, per 1 kg of minced meat will be 1000 * 0.00015 / 0.006 = 25 g of nitrite salt.
For salting whole muscle products, the salt rate is 24-30 g of a mixture of table salt and nitrite in equal parts – 12-15 g / kg. You can use only nitrite salt and a lower rate for dry salting – 24 g.

Before adding nitrite salt to the minced meat, add the necessary dry spices and / or alcoholic extracts to it, which are so evenly distributed.
After adding the curing mixture, the minced sausage is kneaded. When whole-muscle products are salted, the salting mixture is rubbed into the surface so that no unsalted areas remain. Table salt is best used with large crystals.
Salting time depends on the size of the product. In any case, it is necessary to turn the piece over in the brine and massage lightly for better penetration of the salt into the depth.
Poultry can be salted in half carcasses or spread carcasses in open containers. They need to be turned over periodically, evenly pouring the released brine over the areas not covered with brine in the container.