Description
Dry curing of beef uses salt and nitrite to reduce water activity, inhibit microbes, and develop flavor and color.
Technical
Salt (5‑8 % w/w) and nitrite (80‑150 ppm) diffuse into the meat, lowering water activity below 0.85 and forming nitrosomyoglobin for the characteristic pink hue. Endogenous cathepsins and surface molds further proteolyze the muscle, generating peptides that lower pH to 5.3‑5.6 and create complex savory notes.
Science
Primary Reaction
Salt and nitrite diffusion reducing water activity and forming nitrosomyoglobin
Sensory Profile
Aroma ()
earthynuttysavoryumamidrymildly funkyagedmeatymineralsmoky