The primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter.

The primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter.

TextThe primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter.

The primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter.

TextThe primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter.

The primary ingredient in each seasoning is salt. Salt has several uses including enhancing flavor, reducing bitterness of certain flavors, preserving meat, improving the meat taste, and making some flavors sweeter.

Salt, a mineral and not a seasoning or spice, is one of the original meat preservation substances. The chemical makeup of salt is Sodium Chloride (NaCI). Sodium is what gives salt flavor, and chloride has many other functions. One of the functions is increasing the shelf life of meat and other food products. Chloride also can prevent the growth of microbes and inhibit pathogens during the fermentation process of meat snacks.

When combining salt and nitrites at the correct levels, the effectiveness of preservation can increase by 300% to 500% compared to using just salt or nitrites. Another benefit of salt is the potential increase in the water holding capacity of meat products. This leads to an increase in product yield and a moister final product.

Salt has a binding and meat emulsifying function and can provide a better texture in processed meat by helping to bind water, fat and proteins together.

Salt in Seasoning = 1.6% to 2.2%                                                                                                                                                           1.6% is the lowest recommended percentage to impact flavor. The typical level for the ideal taste level for salt. Depending on the meat product salt content can be from lower than 2.2% up to 3% but varies on the meat product.