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The charring, yes. Some of the salts used in curing salami undergo some unfavourable reactions what I remember. So it is much more specific than red meat in gen
by t_mann 4y ago
The charring, yes. Some of the salts used in curing salami undergo some unfavourable reactions what I remember. So it is much more specific than red meat in general.
- BenjiWiebe 4y agoCitation? I did some googling and some wikipeding and can't find anything like that.
- atdrummond 4y agoHe’s referring to nitrates becoming nitrosamines. The only way to avoid this is to cook meats low and slow - which results in frankly unfavorable texture characteristics for pork products like bacon and pepperoni. See: https://www.sciencedirect.com/topics/neuroscience/nitrosamines https://www.sciencedirect.com/topics/neuroscience/nitrosamin...