Como hacer SALAME casero "40/40/A" AHUMADO el mas RICO de todos 😋😎

Step-by-step instructions for smoking salami at home, easy and affordable. #cookingwithmatias The use of nitrate and nitrite in food is a common but controversial practice, as they are beneficial in inhibiting pathogens but also potentially toxic and carcinogenic in excess. International regulations and the 2017 Argentine Food Code allow up to a maximum of 0.03% nitrate (3 g per 10 kg of final product) or 0.015% nitrite (1.5 g per 10 kg of final product). Therefore, as a safety margin, it is recommended to use a maximum of only 1 to 1.5 g of pure nitrate per 10 kg of initial fresh meat, either added directly to the dough or to the wet brine. Keep in mind that the salt concentration increases with weight loss during the curing process, which can reach 35% in dry sausages. They are sold pure or diluted in mixtures with common salt. These mixtures facilitate dosing and may also contain flavorings specific to the product type, sugars, color, and pH stabilizers. However, their formulation may vary and lack a specific commercial name (curing salt, Prague powder, saltpeter, nitrate salt, nitrite, whole grain salt, etc.). Therefore, in all cases, it is important to check that they have an approval label from SENASA or the regulatory body of each country and that their concentration is specified, in addition to the dosage recommended by the manufacturer. Store clearly labeled and in a safe place to avoid accidents.