Pork ham at home. Homemade pork ham

Gardeners in Russia and neighboring countries grow cabbage with pleasure and quite successfully. But the “set”, as a rule, is limited to varieties of white cabbage of different ripening periods, broccoli and cauliflower. Meanwhile, we already have popular types of cabbage that ripen earlier, and bring less trouble when growing. In this article, we bring to your attention 5 types of cabbage that you may not have heard of yet, but which are definitely worth growing.

The long-awaited April does not always bring pleasant surprises with the weather. But sooner or later, all work in the ornamental garden will start in April. From simple household chores and clearing plant debris, cutting dry curtains and mulching the soil to laying new flower beds, you will have to take care of a lot. Landings come to the fore in April. Bushes, trees, creepers should be planted this month. But do not forget about the care of seedlings.

Among the variety of tomato varieties, as a rule, only two groups are distinguished: indeterminate and determinant. But the tomato world is divided into more diverse “clans”, which are not only interesting to know about, but also useful. Tomatoes are divided according to the method of cultivation, ripening time, leaf shape, fruit shape, size, color ... Today I want to talk about the varieties that form the most colorful group under the beautiful name "Bi-color" (Bi-Colour).

Charming April, with its delicate flowering and the first dazzling greenery, is a very capricious and changeable month. Sometimes he unpleasantly surprises with a winter atmosphere, and sometimes pleases with unexpected warmth. In April, work starts on the beds, and a full season begins in the greenhouse. Sowing and planting in open ground should not interfere with the care of seedlings, because the quality of the crop depends on its quality. The lunar calendar favors useful plants especially at the beginning of the month.

Spring sanitary pruning allows you to form a beautiful crown, stimulates the formation of a high yield. Trees easily tolerate it, recovery is very fast, wounds heal well. The main goal is the formation of the crown, the removal of broken and dried branches during the winter. Winter pruning is especially necessary in the first four years after planting, when skeletal branches are laid. The optimal time for spring pruning is from the beginning of winter to the beginning of spring.

Extreme sensitivity to low temperatures makes zinnias flyers, which are usually grown through seedlings. But on the other hand, in sowing, and growing young zinnias, there is nothing complicated. They are hardy and low maintenance plants that are easy to grow from seed. And if you also collect your own seeds, you will get one of the most "economical" flyers in your collection. Bright baskets of inflorescences color the garden with a special cheerful canvas.

A wide range of cucumber hybrid seeds is presented on the domestic market. Which varieties to choose to get the maximum yield? We have identified the best hybrids, according to the buyers of Agrosuccess seeds. They were Meringue, Zozulya, Masha and Director. In this article, we will tell you about their advantages. Since absolutely all hybrids of cucumbers do not have flaws: they do not turn yellow, they have many ovaries, the fruits are not large, they are resistant to diseases.

Eggplants are tall erect plants with wide dark green leaves and large fruits that create a special mood in the beds. And in the kitchen, they are a popular product for a wide variety of dishes: eggplants are fried, stewed and canned. Of course, growing a decent crop in the middle lane and to the north is not an easy task. But subject to the agrotechnical rules of cultivation, it is quite accessible even to beginners. Especially if you grow eggplant in a greenhouse.

Lenten charlotte with apples and cinnamon with vegetable cream is a simple pie that is suitable for fasting people, this pastry can also be included in a vegetarian menu. There are situations when dairy products need to be replaced with vegetable ones, then vegetable cream prepared on the basis of vegetable fats comes to the aid of housewives. The taste of cream goes well with apples and cinnamon, the baking powder makes the dough fluffy and airy, the cake is simply delicious.

When buying a blooming orchid, lovers of exotic plants are wondering if it will bloom just as well at home and is it worth waiting for it to bloom again? Everything will be - and grow, and bloom, and delight for many years, but on one condition. As for any indoor plants, for an orchid, initially you need to try to create conditions acceptable for growth and development. Sufficient lighting, humidity and air temperature, a special substrate are the main points.

Noble lush greenery, unpretentiousness, the ability to purify the air of dust and pathogens make nephrolepis one of the most popular indoor ferns. There are many types of nephrolepis, but any of them can become a real decoration of the room, and it does not matter if it is an apartment, a country house or an office. But only healthy, well-groomed plants can decorate a room, so creating suitable conditions and proper care is the main task of flower growers.

The right herring under a fur coat - layers in turn, the order of which depends on the taste of the dish. It is important not only to put the fish and vegetables in a certain sequence. Food preparation is also important. Never boil vegetables for this snack the day before, they will lose some of their taste in the refrigerator overnight, they will become insipid. Boil vegetables 2-3 hours before cooking and cool them to room temperature. You can also bake carrots, beets and potatoes in the oven in foil.

In the garden first-aid kit of experienced gardeners, there is always crystalline iron sulfate, or ferrous sulfate. Like many other chemicals, it has properties that protect horticultural crops from numerous diseases and insect pests. In this article, we will talk about the features of using iron sulfate to treat garden plants from diseases and pests, and about other options for its use on the site.

Many people cannot imagine their diet without ripe tasty tomatoes. Moreover, the variety of varieties allows you to choose the one that is most to your taste. There are varieties that are called salad, that is, it is better to use them fresh. These include the Honey tomato, whose name speaks for itself. In 2007, the Honey variety was included in the State Register of the Russian Federation. "Agrosuccess" offers seeds from the best breeders in the world that have passed additional testing

Retaining walls are the main tool for working with complex terrain on the site. With their help, not only create terraces or play with planes and leveling, but also emphasize the beauty of the rockery landscape, the change in height, the style of the garden, its character. Retaining walls allow you to play with raised and lowered platforms and hidden areas. Modern dry or more solid walls help to turn the disadvantages of the garden into its main advantages.

The quality of sausage, which is sold in stores today, leaves much to be desired. However, sometimes you really want to eat a sandwich with fragrant ham in the morning. Do not deny yourself pleasure. Even children can safely enjoy delicious ham if you make it yourself. Well, no, you say. - it's completely impossible. Don't worry, there is absolutely nothing complicated. Chicken ham at home is prepared quite simply, and how delicious it is! There are dozens of recipes, following which you will get an excellent sausage without harmful additives and flavors.

What is required for work

It is not necessary to be a professional chef or have expensive equipment at home. Even devices for stuffing the intestines you do not need. Chicken ham at home is made using the simplest tools. So, you will need a kitchen scale, a cutting board and knives, kitchen towels, a bowl and a roasting sleeve, a deep saucepan with a lid, a spatula and a plastic container. We will look at several recipes today, but this basic set will be needed for each of them.

Let's start cooking

Chicken ham at home is prepared so quickly and simply that, having tried this dish once, you definitely won’t refuse it. You will need to defrost the chicken (one serving is a medium carcass, weighing about one and a half kilograms). Rinse it thoroughly and remove any stumps and feathers. If the liver, lung and heart remain inside, then they must also be removed. Now we wash the carcass from the inside, after which we dry it with paper towels. The finished chicken goes to the cutting board. Now you need to prepare a mixture from it for future ham.

Cutting rules

Ham from chicken at home is made from their pure pulp, without the addition of soy and grains, thickeners and stabilizers. Now we need to divide the carcass into parts and remove all the meat from each of them. It must be cut into small pieces, up to 1 cm in size. The skin, bones, neck and back can be useful for making broth, so put them in a bag and put them in the freezer. Pieces of fat can also be saved, but they do not go into ham.

Spices for the best taste

What makes sausage so delicious? Of course, because of the professional set of spices, the secret of which is kept only by technologists of large enterprises. However, today it is no longer a secret that most of these additives are not at all useful for the body, so it would be much better to get by with natural flavors.

So, from one chicken we got about 800 g of pure pulp. Now you need to season it with salt. Here, each hostess has her own calculations. As a basis, you can take 0.5 teaspoon. In addition, sprinkle the meat with black pepper, add 2-3 cloves of garlic, previously passed through a garlic press. At this stage, you can add green peas, chopped carrots, red peppers, as well as any seasonings you wish. Mix well and leave for 15 minutes to marinate the chicken.

Formation of ham

The chicken ham recipe at home involves heat treatment in an artificial casing. To do this, sprinkle the pickled meat with gelatin and mix thoroughly again. Now you are faced with an important task - to form a tight roll. To do this, you need to choose a shell. It can be a baking film or a plastic bag. The roll must be rolled very tightly so that there is no air left in it. If you are using thin cling film, then you need to make several layers. To avoid a breakthrough or puncture, the future ham must be tightened in one layer of aluminum foil. For reliability, wrap the roll with thread very well. Why so much attention to tightness? Because if water seeps into the meat, it will wash away the precious juice and the ham will suffer greatly.

Heat treatment

As you can see, cooking chicken ham at home is not at all as difficult as it might seem at first glance. The formed roll must be lowered into a deep, wide pan and poured with water so that it covers it by about 4-5 fingers. After boiling, reduce the fire to a minimum. A very important point: the roll should lie flat on the bottom, without kinks. Therefore, the dishes must be of a suitable diameter.

It will take about an hour and a half to cook the ham, under a covered lid. After that, drain the water and leave it to cool completely to room temperature. After that, without opening the package, transfer the roll to a plastic container and leave it on the refrigerator shelf overnight.

Tasting

Cooking chicken ham at home is almost over. Thin slices are cut with a sharp knife, laid out on a flat dish and decorated with herbs, mayonnaise and ketchup. You can immediately make delicious sandwiches, supplementing them with fresh cucumber or mustard. Children will love to eat them. If desired, you can add this ham to salads.

If desired, you can reduce the calorie content of this dish by using only chicken breasts. But in this case, the ham is too dry. It is recommended to add butter or a few raw legs to such meat. In this recipe, we considered adding a minimum amount of spices, but you can change everything as you wish. Provencal or spices that are used for meat dishes, turmeric, all of which can be used with great success in this dish.

In addition, many housewives use fresh bell peppers and carrots, cut into long strips, canned peas and corn, boiled eggs, fried mushrooms and olives, gherkins and nuts, as well as a variety of greens. With such additives, chicken ham at home (we will give a photo in our article) becomes even brighter and more festive.

Ham in a box

Do you want to have a real square loaf of ham on your table, elegant and incomparably tasty? Then the following recipe is just for you. Since we can already cook chicken ham at home, it remains only to work on the details. You will need the same amount of meat, dry rosemary and a milk or kefir bag inside with foil. An empty juice bag is also great.

However, we recommend slightly changing the recipe. We cut the chicken breast into small pieces, and chop the rest of the meat with a meat grinder or blender into minced meat. Mix everything thoroughly, sprinkle with seasonings and pack tightly into the prepared box, cover with foil or foil on top. Now you need to find a deep saucepan, and put an inverted saucer on the bottom. We put the box in it in such a way that the water reaches the place where the stuffing ends. Now bring to a boil and cook for an hour and a half.

Ham in a bag

This is another option for making homemade treats that you might like. In this case, we suggest taking a ham maker of your choice, that is, a special silicone mold in the form of a cylinder with holes along the edges and special plugs. It is ideal for making a loaf of the shape we are used to.

If you don’t have such a device, then don’t worry, chicken ham will be no worse cooked at home in a bag. To do this, pick up a tin can from under tomato paste or other canned food and cut out both bottoms from it. Put a baking bag in it. It is best to make it double, otherwise there is a risk that during the cooking process it will be damaged and water will get inside. And then everything is according to the previous recipe. We stuff the sleeve with minced meat, fix it at both ends and cook in a saucepan with water.

Cooking in the oven

And for this recipe you will need a metal mold. Chicken ham at home in the oven turns out no worse than a delicacy from a supermarket. For a 13 x 24 cm mold, you will need 600 g of chicken breast and 300 g of thighs. Grind the fillet in a blender, and cut the thighs into pieces. Add 2 tablespoons of powdered milk, 1 egg and a couple of tablespoons of soy sauce, salt and your favorite seasonings.

Now cover the baking dish with foil, and on top with baking paper. Thoroughly tamp the minced meat and close it with free ends. Preheat the oven to 180 degrees and bake the ham for about 40 minutes. After that, wait for complete cooling.

Miracle in a bottle

As you can see, there are more than enough options for preparing a delicious snack. But we won't stop there. We have the next amazing dish in line - homemade chicken ham in a bottle. The composition has been slightly modified to show you the high variability. Each housewife can redraw it to her own taste, and each time a new dish will be obtained.

You will need: two legs, 300 g of chicken liver and 250 g of hearts, as well as spices. The legs should be placed in water and boiled for 50 minutes. Do not pour out the broth, we will still need it. Separately, in a saucepan, boil the hearts and liver for 40 minutes. After cooling, cut them and the legs into small pieces. Now pour about one and a half ladle of chicken broth into a separate container and add 5 g of gelatin to it. Heat the solution in a water bath to dissolve the gelatin. Salt the meat, add spices and pour the resulting broth. Take a pre-prepared plastic bottle that has had its neck cut off. Pour the resulting mixture into it and cover the top with a lid that fits in diameter. Place a weight on top, such as a jar of water. She will press the meat part down, it will not float, and the ham will turn out denser. Now put the delicacy in the refrigerator overnight, after which it will be possible to cut it into portions.

Instead of a conclusion

As you can see, there are a lot of ways to cook homemade ham. Each of them can become your signature recipe. Try to cook such a sausage with your home. We are sure that they will no longer want to look at store-bought delicacies. In addition, the abundance of variations will allow you to find the most delicious recipe for your household, taking into account their preferences. By analogy, you can use other meats, such as turkey or pork. And again at the exit you will receive a new dish.

Not everyone has heard of such an invention as a ham. This machine is a great helper in the kitchen, with it you can make many types of delicious sausages and hams, not only from pork, beef or chicken, but also from fish. In the process of cooking, you can add a variety of seasonings and herbs to make the appetizer delicious.

In addition to sausage, you can cook delicious rolls and even boiled pork at home. Of course, it’s easier to just buy a finished product in a store, but a natural one will turn out to be much tastier and healthier. During cooking, the meat is strongly pressed, due to which the ham is dense, and during cutting it does not break into pieces. Recipes for ham have flooded the Internet, but now we will look at one of the most basic ones, this is a classic version of homemade ham.

Classic homemade ham

Ingredients:

• 390 gr. pork meat
• 390 gr. beef meat
• 300 gr. any other ground meat, preferably mixed beef and pork
• 10 gr. natural milk powder
• 1 chicken egg
• 3 small garlic cloves
• 14 gr. gelatin
• seasoning for meat
• salt, ground black pepper, greens according to taste preferences

Recipe:

1. Cut pork and beef meat into small pieces, rinse thoroughly and put on a waffle or paper towel to dry slightly.
2. Add all the spices, finely grated garlic and mix. Cover the container with cling film and refrigerate for a couple of hours so that the meat is saturated with the aromas of spices.
3. Lightly beat the chicken egg until it increases in volume, then add it together with gelatin, minced meat and dried milk to the meat, mix thoroughly.
4. Place the roasting sleeve in a ham maker, fill it with prepared minced meat and tamp very carefully so as not to tear the edges of the sleeve.
5. Close the opposite side with a clip or tie with a thread, close the ham according to all the rules and place in a slow cooker. Cook on soup setting. Not all slow cookers have this mode, so the easiest option is to put a pot of water on the stove, bring to a boil and put the ham in the water. It is important to remember that when using a stove, you cannot turn on a big fire, otherwise the roll will not be baked inside, and the meat that is closer to the edge will become very tough. Before you put the ham in preparation, you need to properly tamp the contents, the density of the finished product directly depends on this. When there is no air in the sleeve, the roll will not crumble when slicing.

Ham with mushrooms and vegetables

This version of a tender meatloaf will turn out not only incredibly tasty, but also bright, it will look great on the festive table.

Ingredients:

• 690 gr. chicken meat
• 300 gr. mushrooms, preferably canned champignons
• 190 gr. fresh carrots
• 190 gr. sweet bell pepper
• herbs, salt, pepper, spices to taste

Recipe:

1. First you need to prepare the meat base. You can choose to leave the pieces large or turn them into minced meat. If you decide to grind, the same will need to be done with the rest of the products.
2. Grate carrots on a coarse grater for Korean carrots, add chopped garlic clove, spices and salt to it. Put a little apple cider vinegar on the fire, bring to a boil and pour into carrots, mix, cover with cling film and marinate in the refrigerator for 1 hour.
3. At this time, peel the bell pepper, cut it into small cubes, drain all the liquid from the mushrooms. Transfer the pepper and champignons to a pan with vegetable oil and fry until golden brown and soft pepper.
4. Mix all the ingredients in a baking sleeve, transfer it to a ham and cook over low heat for about 90 minutes. The cooking time directly depends on how thick the ham is, if it is thicker, then it will take a little longer to cook. Since it will not work to check for readiness, it is better to hold it in water for a little more. Before sending the minced meat into the sleeve, it is necessary to check it for salt, because after cooking it will no longer be possible to add salt. Also, if desired, you can marinate pieces of chicken meat in a salt solution with spices. The chicken itself packs well into the roasting sleeve, so adding an egg is not necessary, but if in doubt, you can add it, the taste will not get worse.

Homemade ham with prunes

This dish differs from the rest in that it is prepared not from minced meat, but from a large piece of pork neck. Of course, you will have to tinker to get it right, but the result is definitely worth the effort.

Ingredients:

• 790 gr. pork neck, preferably with less fat
• 2 garlic cloves
• a little salt, ground black pepper
• 190 gr. prunes
• 130 gr. walnuts
• a little vegetable oil

Recipe:

1. Cut the neck so that it turns out to be thin, about 2 centimeters, and then lightly beat it through the bag.
2. Grate the meat with salt, ground black pepper, garlic, spread a couple of bay leaves to taste. Wrap it in cling film and refrigerate for a couple of hours so that the neck is saturated with spices and garlic.
3. At this time, rinse the prunes, scald with boiling water, drain the water and cut into not very thin strips. Grind walnuts in a blender or with a grater.
4. When the meat is properly marinated, lay it out on the table, sprinkle with walnuts and prunes, wrap the neck in a roll and tamp it as carefully as possible into the ham. Cook until fully cooked. During cooking, the prunes will become soft, so you can not scald them with boiling water. It happens that it is not possible to tamp the roll into the ham. To correct this error, you can roll it at a slight angle or cut off a piece of meat.

Hot fish snack

We have already covered how to cook ham and chicken, pork and beef meat rolls, now it's the fish's turn. An excellent option for true connoisseurs of seafood.

Ingredients:

• 790 gr. fillets of different types of fish
• 190 gr. white onion
• 190 gr. squid rings
• 2 chicken eggs
• 10 gr. lemon peel
• 10 gr. gelatin
• a little basil, salt, pepper to taste

Recipe:

1. The fish must be cleaned of bones, it is very important, cut into small pieces. Place the roasting sleeve in the ham tin beforehand.
2. If squids were bought in the form of carcasses, then you need to clean them of everything superfluous and cut them into not very thick rings, send them to the fish.
3. There also add a bag of gelatin, lemon zest, lightly beaten chicken eggs and other spices to taste.
4. Mix the fish mass, transfer it to the sleeve for baking. Since fish cooks much faster than any meat, 50-60 minutes of cooking over low heat will suffice. Before consuming this appetizing fish roll, you need to let it cool down, as it can immediately crumble when hot. Preparing such an appetizer is not at all difficult, it does not take much time, and you only need to mix the ingredients, the ham will do the rest. Recipes can be modified according to your taste preferences.

Ham at home turns out so tasty and juicy that there is no desire to buy such meat products in stores. After all, the list of ingredients is so small that you don’t even want to guess what kind of compositions are written on the labels of store-bought ham. It turns out that delicious juicy meat can be cooked using a minimum of products and a little time. The preparation of ham can be divided into several stages - salting, boiling, rolling in spices.

Ingredients

• 750 kg pork chop
• 15 g nitrite salt
• 1 g ground black pepper
• 0.5 g ground nutmeg
• 75 ml cold water
• 2 g dried garlic
• 2 g mustard seeds
• 2 g dried paprika
• 2 tbsp. l. gelatin
• 50 ml water (for rolling)

How to cook homemade ham

1. Wash and dry chilled or defrosted pork meat (chops or salmon - almost fat-free).

2. If there are pieces of bones, it is better to cut them out. They can then be used for cooking broth. Excess fat can be trimmed off as desired.

3. In order for the ham to retain its pale pink color and acquire a “ham” flavor, it is necessary to add nitrite salt - this is a mixture of ordinary salt with sodium nitrite. You can buy it in a specialized store for making sausages. Measure the right amount - you can use a scale or take a tablespoon of salt with a small slide.

4. A piece of pork should be salted before cooking. Therefore, put it on cling film.

5. Stir the salt in 75 ml of water until completely dissolved. You can take a regular syringe with a volume of 20 cubic meters or a special one for injection. Having collected salt water in it, chop the meat on all sides.

6. The piece will increase slightly in size. When pressed with fingers, liquid will be released.

7. In a bowl, mix ground black pepper and nutmeg, roll the meat on all sides in spices and wrap tightly in foil. Place in refrigerator overnight or overnight.

8. After a day, unfold the film and wash a piece of carbonate under running water, dry it.

9. Put the pork in a couple of strong bags - just to be sure. Put in a saucepan with cold water and turn on a slow fire. The temperature of the water in the pan should not rise above 78-80 degrees. In the finished piece of carbonate, the temperature should not exceed 70 degrees. It will cook in about 1 hour and 40 minutes.

10. Of course, during this time you need to be near the stove to control the temperature. If it approaches the border, you need to either add cool water or turn off the gas for 5-7 minutes. I am glad that during this time it is quite possible to do other things. Place the cooked ham on a plate to cool. Carbonate has an appetizing pink hue and is not at all like ordinary boiled meat. Pork has a pleasant smell of spices.

11. On the cut, the carbonate is even pinker, it is clear that the meat is very juicy, although it may not be as soft as the store.

Ham is cured and boiled. Dry-cured hams take a very long time to cook - the process of making pork ham takes up to a year or more. But boiled ham can be made quite quickly - in one to two weeks (depending on the size of the piece of meat), and if you have a special syringe for douching with brine, it will turn out even faster.

Usually ham is made from pork, but it can be made from turkey or beef tongues.

What meat to choose

Try to get a nice nice cut of meat, such as pork chop or boneless ham. I do not advise taking with a bone, because. the films that are around it will prevent the penetration of the brine. When you buy meat at the market, ask to have the skin removed and the bone removed. You will also need a good set of spices and nitrite salt - you can’t cook without it!

5 steps to homemade ham

1. First you need prepare a delicious and fragrant brine: for this, take a 5-liter saucepan, fill it with water, put an onion cut in half, green onions, a few grains of black pepper, three to four bay leaves, thyme, rosemary (the more herbs, it can turn out more interesting). Put it all to boil for 4-5 hours, covered with a lid. You can add 50 grams of honey to this brine, but salt is not needed at this stage.

2. Then all this must be filtered and top up to 5 liters cold water, in which we first dissolve 250 grams of nitrite salt. And already in the resulting liquid we put pieces of pork - about 5 kilograms.

3. We put all this in the refrigerator and store for 10 days: during this time, the meat needs to be turned over 3-4 times so that the brine passes better. The process can be accelerated with a syringe-injector, the brine must be injected directly into the meat in several places - then the period will be reduced to 5 days of aging.

4. After salting, you need to take a forming mesh, a thin kitchen towel, a waffle cloth or an elastic bandage, wrap the meat in a dense "candy" and tie the edges with a rope on both sides, and also tightly tie the rings around. There are special molds for hams, such as the popular homemade ham makers in various sizes, but the same effect is achieved by wrapping in a towel.

5. Next is the hardest part: to get a great ham, you need cook it for 12 hours at 62 ° C, so it's better to use a slow cooker that can maintain a stable temperature, or a portable sous vide machine. "Candy" with ham or ham is put in a slow cooker and set to slow quenching. Ham cooked at higher temperatures in a saucepan will also work, but it will be dry - all gelling substances will leave it in the water.

Turkey ham cooks much faster: breasts or thighs are salted for about four days in a 5% nitrite solution, then tied in a rubber mesh or mesh sleeve and boiled.

Cooked ham can be stored in the refrigerator for one week.

Why do we need nitrite salt

Nitrite in the form of saltpeter (solnitrum) began to be used in the late Roman Empire - at that time it was the only panacea for sausage disease. Botulus (botulism) is a terrible disease from which you can die very quickly, and nitrite, by binding to protein, prevents the occurrence of botulism. The presence of nitrite in sausage, ham and other deli meats is an objective guarantee for a person that there is no risk of botulism. In Russia, the composition of products indicates that nitrite salt is a color fixative, so as not to scare people with the word botulism, although the color does change to a more pink color. Nitrite in the form of saltpeter was used in the USSR before World War II, later they switched to liquid nitrite, and in the 1970s they began to produce and use only nitrite salt. In Europe, saltpeter continues to be used to this day.

At home, I recommend, no, I insist on the use of nitrite salt. The fact is that saltpeter and liquid nitrite have neither taste nor smell, and therefore they can be accidentally overdosed. And nitrite salt is a mixture of ordinary salt with a small amount of nitrite, usually 6%. If you put too much of it, then the product will turn out to be very salty, but nothing terrible will happen.