- Nov 28, 2016
- 56
- 37
Hi all,
I am still fairly new to using cure, but I can't believe how strongly this pink salt change the flavor of my meats. It has an overpowering taste that is hard to describe. If I had to try I would say a combination of chemicals, sugar and salt. I have tried it in sausage, snack sticks and beef jerky and in every case I can taste it. Not a good flavor either.
I am just wondering is this normal?? I have been very careful to use what I understand to be the right amount of the pink salt (1 TEAspoon per 5 pounds of meat). I bout this brand if it matters.
I really don't have much to compare it to. I've used tender quick before and don't remember tasting that, but TQ is so salty that was all I taste. I also don't taste that in bacon or other nitrate cured items from the store.
About the only thing I have noticed that helps is to put the finished product into the freezer for about 3-4 months. At that point the taste dies out a good bit.
Any help would be much appreciated.
I am still fairly new to using cure, but I can't believe how strongly this pink salt change the flavor of my meats. It has an overpowering taste that is hard to describe. If I had to try I would say a combination of chemicals, sugar and salt. I have tried it in sausage, snack sticks and beef jerky and in every case I can taste it. Not a good flavor either.
I am just wondering is this normal?? I have been very careful to use what I understand to be the right amount of the pink salt (1 TEAspoon per 5 pounds of meat). I bout this brand if it matters.
I really don't have much to compare it to. I've used tender quick before and don't remember tasting that, but TQ is so salty that was all I taste. I also don't taste that in bacon or other nitrate cured items from the store.
About the only thing I have noticed that helps is to put the finished product into the freezer for about 3-4 months. At that point the taste dies out a good bit.
Any help would be much appreciated.
Last edited: