What kind of pepper powder is usually used for curing meat

Preserved meat usually uses black pepper or white pepper, both of which can enhance flavor but have slightly different characteristics. Black pepper powder has a strong aroma and a slight spiciness, suitable for pickling heavy flavors; White pepper powder has a mild taste and is more suitable for maintaining the original flavor of meat or blending with light colored sauces. Black pepper powder is made by drying immature pepper fruits and contains abundant piperine and volatile oil, which can effectively remove the gamey smell of meat. Its particles are relatively coarse and can slowly release aroma during the pickling process, especially suitable for pickling red meat such as beef and lamb. The spicy ingredients in black pepper can also stimulate saliva secretion and aid digestion. However, it should be noted that black pepper particles may affect the appearance of the finished product. If pursuing a delicate taste, finer ground black pepper powder can be used.

White pepper powder is processed by soaking and peeling mature pepper fruits, with low spiciness but a unique fragrance. Its light color does not affect the color of the ingredients, and is commonly used for marinating white meat such as chicken and fish or making light colored marinades. The mild nature of white pepper powder makes it more suitable for people who cannot tolerate spicy food, such as the elderly and children. Due to the multiple processing steps, the volatile aroma compounds in white pepper powder are relatively low. It is recommended to control the pickling time within 2 hours to avoid flavor loss.

It is recommended to choose pepper powder based on the variety of meat and personal taste preferences. Black pepper is suitable for marinating barbecue dishes that require a prominent flavor, while white pepper is more suitable for light cooking methods such as steaming and blanching. Regardless of the type of pepper powder used, it should be sealed and stored away from light to prevent the aroma from evaporating. Special populations such as gastrointestinal sensitive individuals or pregnant women should control the amount of pepper used. When marinating, natural deodorizing ingredients such as ginger juice and lemon juice can be used to reduce pepper dependence. Fresh freshly ground pepper has a stronger aroma. If conditions permit, it is recommended to grind it on site before marinating.