What You Need to Know
Sodium nitrite reacts with myoglobin to form nitrosylmyoglobin, stabilizing the pink color, while phenolic compounds and aldehydes from smoke penetrate the meat, providing antimicrobial activity and flavor. The process operates at 20–80 °C, allowing controlled oxidation of lipids and proteins, and preserving texture and color.
The Science
Primary Reaction
Curing salt (sodium nitrite) + myoglobin → nitrosylmyoglobin; smoke phenols + aldehydes penetrate and react with surface proteins