Should I use curing salt on chicken?

Can I use curing salt on chicken? There may be doubts regarding the use, or not, of curing salt in chicken and other poultry meat when smoking or in the production of chicken sausages.

As it is a white meat, with a lighter color, many claim that it does not contain myoglobin, which is the protein that nitrite – contained in the curing salt – reacts to, therefore the curing salt would not undergo conversion (due to the absence of myoglobin) . But this is not correct, there is myoglobin in chicken meat and poultry in general. The amount of myoglobin in white meat is lower than the amount in red meat, but it is still present in sufficient quantity to convert nitrite. But the protection of nitrite is provided by nitrite itself, the presence of myoglobin only concerns conversion, therefore it is exposure to nitrite that inhibits dangerous bacteria, especially clostridium botulinum. The only difference in the absence of myoglobin would be the non-conversion of nitrite, that is, it would be fully present in the final product. This would be the inconvenience, since the protection would be present.

What is nitrite conversion?

The characteristic red color of cooked cured meat products (that is, those containing nitrite or nitrate) is due to the pigment nitrosylhemochrome, which is the heat-denatured form of nitrosomyoglobin, which, in turn, is formed through reaction between nitric oxide (NO) from nitrite (NO₂) and natural myoglobin from meat. During cooking, the myoglobin (globin) protein chain denatures and separates from the heme group, thus producing the aforementioned nitrosylhemochrome, responsible for the characteristic red color of cured and cooked meat products.

Conclusion on the use of curing salt in chickens and other birds

Yes, you can use curing salt on sausages, smoked and cured meats containing chicken or other poultry. Use in the minimum recommended proportions to guarantee protection, color and shelf life.

How much curing salt to use on chicken and poultry?

Use the amount recommended in the recipe or, if in doubt, use the minimum amount recommended in the post Curing salt what it is and how much to use

Is it mandatory to use curing salt on sausages and smoked chicken and poultry?

It is mandatory for products that will be sold. Homemade products, for personal consumption, are not mandatory, but it is always recommended to use the minimum to ensure protection, especially in smoked products.