Originally Posted by medtran49
And I mentioned that when I noted pate in terrine. Why the reiteration and not an answer to my original ?about the Quick Cure since it seems to be superfluous in this preparation and an unnecessary use of extra chemicals?
I was trying to be funny, hence the big-grin. Evidently, I didn't succeed. I figured that Aunt Bea's response had already answered your question about the quick cure. In the posted recipe, the quick cure was used to keep the pate' pink. It can be omitted completely from the recipe, as you state. In fact, the batch that I am just finishing was made with kosher salt, and no quick cure. It tasted just like the other. It was also made with pork liver, something I'd not tried. The pork liver was actually milder in flavor than is chicken liver, and was very good in the recipe. Oh, and remember, every substance on this planet is made up of chemicals, or minerals. Chemicals aren't necessarily a bad thing. Salt is a chemical, as is dimethylbenzimidazolyl)cobamidcyanid, which is one of the molecules in Cobalamin, also known as vitamin B12, one of the vitamins required for proper brain cellular function. Even water has a chemical name, two in fact - Hydrogen Hydroxide, and dihydrogen monoxide, which are both correct, though the 2nd was used as part of a hoax and is not normally used. But I'm getting off topic here so I quit.
You don't have to use Quick Cure. The color isn't pleasant though. I don't mind the color, and the nitrites, or nitrates (can't remember which is used in sausage making, and meat staining), if too concentrated, is a carcinogen. It was initially used to inhibit the growth of Clostridium botulinum, the organism that produces the botulism toxin. The organism activates in low, or no levels of oxygen, such as in sausage casings.
Was that too much information? I'm thinking yes.
Seeeeeeya; Chief Longwind of the North