Curing agents

Curing agents are the ingredients used in the curing of foods. The classic set comprises sodium chloride, common salt (NaCl), nitrates and nitrites, sugar and spices. Salt dehydrates tissue and inhibits microbes, while nitrite blocks Clostridium botulinum, fixes the pink cured colour and builds characteristic flavour. Sugar softens harshness and feeds fermentation in some products, and spices add flavour. Because nitrite is toxic at high doses and can form nitrosamines, its use is strictly limited by regulation, and premixed curing salts are formulated to prevent dangerous measuring errors.