I just had a perfectly tasty looking Salchichón completely ruined on the first bite by strong flavors of potassium and sodium nitrates or nitrites. The ingredients list E-250 and E-252. It's like licking a battery. And it was no cheap buy either, really expected more from a delicatessen place.
Why do people do this? I'll never buy that brand again (Estirpe Negra). It's fraudulent, It's like selling freshly baked buns with motor oil baked in as a preservative. It isn't edible.
Also that stuff messes with the blood's ability to transport oxygen. How is this considered food?
It isn't the saltiness. It's a flavor, a vile chemical undertone. Sodium chloride tastes fine. But those nitrates they put in against botulism really ruin the flavor.
Wyatt Rogers
Nitrates and nitrites have been used in curing for centuries. If you don't like it, then cured meats aren't for you
Jack Robinson
I know what you mean. It just makes it taste.. not like food, like eating plastic or something. I just steer away from cheap cured meats.
Bentley Rogers
True, but dosage matters. I love cured meats. But some are inedible while others taste fine. And it's always the preservatives.
Luke Davis
I got the same bait-and-switch feeling when I went to look at your picture of delicious cured meat and I opened it to find a pixelated mess. Was this done on purpose to demonstrate your point? You're a clever man.
Oliver Ross
It's an amazon pic
Hunter Howard
Hmmm I take it back then
Owen Hernandez
you don't like sodium nitrite or potassium nitrate in cured meats?
sodium chloride in food does far worse things to your kidneys
cured meats are not for you: seriously, don't ever try filet de bacon
sodium nitrite is specifically used at dosages that minimize the amount while gaining maximum effect; that's why it was used in the first place
potassium nitrate is often used more liberally but - because you're referring to something by E numbers - the product was intended for sale within the EU and therefore met EU guidelines on preservatives in cured meats, ie there was no more than 178 mg/kg residual E252 in the product (if your Salchichón was not heat treated in any way) or 119 mg/kg if it were heat treated; this is the *maximum amount of preservative that could have been in a product labelled as containing E252*
given that the product also contained E250, which is capped at 150mg/kg or 100mg/kg for heat treated products, the likelihood is that there was less than 1 gram of preservatives in the entire kilogram of meat you gobbled down with bitter tears streaking your unwashed face and you simply didn't like the taste of horse testes and stale nutmeg wrapped in hog anus, but you know what, OP?
more testicles means more iron
Jacob Mitchell
Very informative.
E-250 and E-252 are both considered toxic to adults at .5g (average sized adult).
So you're telling me I have been shame-poisoning myself for the last 500g?
Chase Barnes
>sodium chloride It's called salt, you pretentious fucks.
Brandon Edwards
We were talking about nitrates and nitrides - also salts, but not sodium chloride, you uneducated emission.
Jose Diaz
Checked it out online and it looks perfectly fine to me. Maybe you're just a pussy who can't handle real salchichón?
Lincoln Ortiz
i have nothing to add i just enjoyed your post. was bretty funny and such
Robert Perez
Is sodium glutamate considered safe? Because E-621 is carcinogenous at any amount imo.
Blake Jenkins
Causes headaches and nausea if used by the spoonful.
Will trick you into eating shit and liking it.
Brandon Johnson
I'm not info-dump user, but the carcinogenicity of nitrates and nitirites is not as extreme as you think. You'd have to consume a fuckton of bacon, Salchichón, etc to increase your chance of cancer by even a little. Unless you eat this stuff every day you're only increasing your chances by 13%, so if your chances of developing cancer are 5% (average), eating nitrate-cured meat will increase it to 5.65%.
>unless you eat this stuff every day I meant "even if you eat this stuff every day"
Samuel Davis
>salami without nitrates Why don't you just eat festering meat, pal? This is how meat has been cured for a long fucking time, because it prevents you from fucking dying.
Christopher Russell
>You'd have to consume a fuckton of bacon, Salchichón, etc to increase your chance of cancer by even a little
Over a lifetime? That's not that difficult.
Blake Thomas
>hurrr my moldy ass sausage tastes funny
Ever think it's maybe the mold you're tasting and not the salts?
You sound like one of those people who constantly bitches about sugar in things.
Mason Perez
For me, I like salami. You can delve into the intricacies or your super special aged pork whatever the fuck but when it comes down to it - Salami wins the day.
Daniel Reyes
was making a joke about a fucked up furry site but oh well
