Je fais ma charcuterie SANS nitrites… mais pas le jambon blanc

🥩 Nitrite-Free Cured Meats: What I've Been Doing for Years (and What It Changes for Cooked Ham) 🥩 The Complete Method for Making Your Own Nitrite-Free Cured Meats (bresaola, coppa, filet mignon): 👉 https://pleine-terre.fr/sp/pdv-viande... For years, I've been making nitrite-free cured meats (bresaola, coppa, sausages). But for my first homemade cooked ham, I asked myself THE question: with or without nitrites? In this video, I share everything I've learned after weeks of research. Why nitrites are unnecessary in dry-cured meats, but raise concerns in cooked cured meats. And most importantly: my final decision for this first ham. 🎯 WHAT YOU'LL DISCOVER Why I've never needed nitrites for my bresaola or sausages The fundamental difference between dry-cured and cooked cured meats What Italy does differently with Prosciutto di Parma (and why this doesn't apply to cooked ham) What scientific studies really say about nitrites The real issue: cancer or botulism? My final decision (and why I'm starting with minimal nitrites) ⏱️ CHAPTERS 0:00 - Introduction: My journey in dry-cured meats 1:10 - Why I'm venturing into cooked ham 3:40 - The real problem with nitrites (cancer vs. botulism) 7:10 - Italian cured ham vs. French cooked ham 9:40 - Why the industry uses nitrites 12:50 - What the scientific studies say 15:40 - My final decision and next steps 👨‍🍳 MY BACKGROUND I've been making dry-cured meats for years: bresaola (dried beef), coppa (pork loin), lap chong (Chinese sausages), and ventrèche (cured pork belly). Always without nitrites. Just salt, spices, and time. But moving to COOKED cured meats (cooked ham) is a whole different technical challenge. The parameters change. The risks, too. 🔬 WHAT I LEARNED The problem with nitrites isn't the ingredient itself. It's the CONTEXT: Nitrites + animal proteins + high heat = nitrosamines (probably carcinogenic) But vegetables rich in nitrates aren't a problem (natural antioxidants) In dry-cured meats: time and salt do the job of ensuring safety In cooked cured meats: nitrites protect against botulism under certain conditions --- 🎯 TO LEARN MORE — HOME-DRIED MEAT TRAINING Did this video shed some light on nitrite-free dry-cured meats? If you want to get started, I've created a dedicated training course: Stress-Free Home-Dried Meat. You will learn the complete method for safely preparing your own whole cuts of meat (filet mignon, coppa, bresaola, ventrèche) without nitrites, using a rigorous framework and clear guidelines: 7 video modules, an automatic 4/2/1 calculator, an illustrated mold information sheet, and a 4-week action plan. 👉 Discover the training: https://pleine-terre.fr/sp/pdv-viande... 📥 And to get started for free, my PDF guide "My First Dried Meat" gives you the 4-2-1 method and the lab experiment to try at home: 👉 https://pleine-terre.fr/viande-sechee... --- 📧 LET'S STAY IN TOUCH 📌 Full article on cured meats without stress Nitrites: https://pleine-terre.fr/charcuterie-m... 📌 Pleine Terre Blog: https://pleine-terre.fr 📌 Stress-Free Homemade Dried Meat Training: https://pleine-terre.fr/sp/pdv-viande...