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Salt Charcuterie Curing Salt

Pink curing salt (sel nitrité?) in charcuterie and foie gras?


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Pink curing salt (sel nitrité?) in charcuterie and foie gras?

kirikara | Jan 13, 2013 08:59 AM

So my big resolution of the year is to try my hand at foie gras and charcuterie.
I am looking around a bit and was working on the recipe for foie gras torchon from Thomas Keller and Eleven Madison Park cookbook.
Mom has her own recipe, but I am not super fan of it so I wanted to see what the pro do.

Both recipes call for pink curing salt. It seems that is a standard ingredients in charcuterie (keeping the meat pink) and is made of salt plus nitrites (which is toxic apparently).

I am in France, so my research led me to Sel nitrité., but maybe there is a safer option in the US.
The idea of spending time making homemade products (foie gras, coppa, cured duck) and using possible toxic stuff is not super exciting.

So can i get your opinions/experience on this?
It sounds like it is also a preservative so obviously I might need it. but I also read there could be some substitutes (2-1 salt/sugar mix).

Advices appreciated. I will be going to G Detou next weekend while in Paris and need to figure out what I will get there.

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