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Are nitrites really necessary in charcuterie meant to be eaten immediately?

I'm eyeing this

asked by twinjadojo almost 5 years ago

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twinjadojo
added almost 5 years ago

Whoa there 'puter . . . I'm eyeing this recipe http://food52.com/recipes... which is meant to be consumed within a week after curing and roasting. I don't need my meat to be pink.

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MRubenzahl
added almost 5 years ago

No, not necessary. They help inhibit bacteria and botulism spores but if it's being eaten immediately, those nasties would not have a chance to flourish anyway.

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