John Myers
Curing salt makes meat last longer and gives it a special aroma. However, cured meat can also be hazardous to health due to its high salt content. Bacon, smoked ham, sausages, and the like can be carcinogenic when eaten in large quantities. According to the German Cancer Society, excessive salt consumption increases the risk of certain types of cancer. Too much salt also has a negative effect on blood pressure.
Adults should consume no more than six grams of salt a day. For children, the recommended amount of three grams is even lower. Because cured meat is very rich in salt, these limit values are quickly reached, so that while it is not necessary to completely avoid it, moderate consumption is definitely recommended.
Salt meat poses a far greater health risk when it is prepared at high temperatures. For this reason, you should not grill cured meat. If the nitrite salts used for curing are heated, carcinogenic nitrosamines can form. Vienna sausages, Krakauer and other cured meats should therefore not be prepared on the grill or in the pan, nor should they be exposed to high temperatures in any other way, in order to avoid a health risk. The heat during cooking, on the other hand, is harmless. Therefore, contrary to tradition, we use uncured meat for our Surhank. Finally, give it a crispy rind in the oven.
