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Saltpeter - Potassium nitrate, a preservative used with salt for pickling and keeping meat. Said to inhibit sexuality, but this is considered to be a myth.
Saltpeter - Potassium Nitrate. A common kitchen chemical used in preservation of meat or preparing corned beef or pork. May be purchased at drugstores.
Salvia - [Spanish] sage.
Saltpeter: Potassium nitrate. Used to preserve meat (a component of curing salt); it gives certain cured meats their characteristic pink color.
Sanitation: The preparation and distribution of food in a clean environment by healthy food workers.
Saltpeter - The name for potassium nitrate, which is used primarily in the meat industry to help preserve cured meats. It gives a distinctive pink color to hams and bacon.
Capocollo A two-month-aged boned rolled shoulder of pork, preserved in saltpeter, salt, black pepper, sugar, nutmeg, and wine. Different varieties are made in the Italian regions of Umbria, Apulia, and Calabria. ...
The seasoning usually includes salt, pepper, saltpeter, and ground coriander, mixed in vinegar which helps to soften and sterilize the meat. As the meat dries, it contracts, concentrating the flavor.
christmas, european, garlic, ham, lithuanian, main, meat, party, pork, roast, saltpeter, sausage, skilandis, stomach
18. Knot Rolls
Rhodes™ dinner rolls thawed but still cold, egg beaten, and water are used to cook Knot Rolls appetizer roast recipe.
A highly seasoned preserved meat made from beef dry:cured with salt or saltpeter. The seasonings include garlic, ground pepper, cinnamon, red peppers, cloves, allspice and coriander seeds. Commonly served as a sandwich on rye bread.
Pastrami: ...
2 teaspoons ground ginger
1 teaspoon ground cloves
2 bay leaves
1 tablespoon brown sugar
¼ teaspoon nutmeg
¼ teaspoon paprika
4 teaspoons minced garlic
1 tablespoon saltpeter dissolved in ½ cup warm water ...
The meat was preserved in brine using a salt so coarse that it was the size of corn kernels. The traditional corning mix also used saltpeter and spices.
underripe in 10% brine, allowed to undergo a lactic acid fermentation, soaked in hot water to remove excess salt, and then covered with vinegar and other ingredients. In a wider sense, a pickle is an acid or saline liquid, such as brine or saltpeter ...
 See also: Vinegar, Cooking, Pepper, Preserve, Smoked
  
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