CatabolicSeed
they/them
- Feb 19, 2020
- 263
The reason SN is used for curing meat is because of its notorious super-salty taste... I can't believe it took me this long to realize this
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LifeQuitter2018
Wanderer
- Aug 12, 2018
- 414
BeansOfRequirement
Man-child, loser, autistic, etc.
- Jan 26, 2021
- 5,784
I prefer the cheeseburger/oxygen OD threads to this, tbh.
Not for the taste. SN is a preservative and antioxidant. Meat and sausage retains its red color. Nitrite curing salt contains 0,9% SN.
Lupgevif
.
- Jul 23, 2020
- 928
As Crusader said, I think the taste is a consequence of the use, not exactly the reason it is used.
Into The Void
Student
- Mar 10, 2021
- 196
I don't think its' used because it's salty taste, I think they use it because it works very well at curing meats. But yeah it is salty tasting.
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