What You Need to Know
The high salt concentration (10–15 % NaCl) lowers water activity and draws out moisture, while sodium nitrite reacts with myoglobin to form nitrosylhemochrome, imparting the characteristic pink color and further antimicrobial activity. Cold smoking at 70–80 °C denatures proteins, reduces moisture, and generates smoke-derived phenols and aldehydes that contribute to flavor and preservation.
The Science
Primary Reaction
Salt-induced osmotic dehydration and nitrite-mediated oxidation of myoglobin to nitrosylhemochrome