The 10g of pink salt mixed in with 50g of table salt would give you the 60g of salt mentioned in the recipe, which is about 2 teaspoons of nitrates for 3kg of meat.

The reason why I avoid using it is because I want to make recipes simple that can be made at home without adding too many preservatives, colourings or flavour enhancers that can be found in commercial foods.

I agree that nitrate helps in the fermentation of the pork, but I am giving a recipe that would result in a more natural looking homemade Som, unlike the small pink packets of fermented pork products that are available in stores.

I also agree that nitrates can help prevent botulism but there is always a risk present when making something that will not be cooked before being eaten. I think that there are dangers present in most things that we eat, being raw or fermented fish, undercooked eggs, raw meats etc… More so with homemade recipes like tiramisu that features raw eggs, but everyone has a choice whether or not to make it and eat it.

We could go on forever about food borne illnesses, good and bad bacterias etc.. and the risks associated with preparing foods, but if we were to follow every “written rule” (whether right, wrong or over cautious), most of todays food, especially in restaurants would be unimaginative, overcooked and boring. When would it end? When restaurant menus carry health warnings like tabacco products?

The recipe is a guideline and should be used as such, adding or adjusting the seasonings as per taste. You will also notice that I dont use MSG in the recipe, neither do I add it in any recipes in the restaurant, again this is a long subject too…..

I do hope that you try the recipe and let me know how it goes, if it can be improved, I will welcome any suggestions.

Have fun!

2 questions concerning nitrates:

Your suggestion of 10g / 50g nitrate seems really high compared to nitrate added to Western style summer sausages. Were you talking about pure nitrate or a curing salt with nitrate added (prague powder)?

Also if you don’t mind saying, what are your reasons for avoiding nitrate? My understanding is that it not only preserves color (not essential, I agree) but also prevents botulism. I always try and make things w/ minimal number of ingredients, but nitrate seems to have a centuries long history of use both in the East and West, and for good reason, too!

Thanks again for posting, though. Greatly helpful stuff. Probably the only recipe in English that doesn’t use those powders in a paper packet.

Thanks for your kind words! “Mums” cooking is always the best!

New Year (or any other excuse for a get-together) is a great time for food. These festivities normally include the usual culinary suspects like, Larb, Grilled Chicken, Som Moo, Papaya Salad (you cannot have a celebration without Tum Mhak Houng!) or even a nice Khao Poun.

All food is good.

Glad you are using and like the Som Moo recipe. Sadly we don´t get Beerlao here, but we have enough supplements!

We also make Som Moo with pork ribs, which taste great BBQed!