@jonathon he salt and cure block the growth of botulism spores, impart a cured flavor and are responsible for( burning) the meat a nice pinkish red color. Meat cured with salt alone will not have the same color, as the nitrites help( burn )that nice red color into the meat and then set it there during the thermal processing stage. Should be turning not burning.
D R Baron
@D R Baron
Posts made by D R Baron
RE: Cured Sausage 101 - What Is Cured Sausage?
RE: Meat stuffer issues meat exploding out of canister
check seal may be upside down, i had that problem once.