Curing salt with vitamin C for dry and wet meat curing up to 7 kg 130 g 410019 Browin

Curing Salt Vit-C by BROWIN (model code: 410019) is an essential ingredient for homemade processed meats, enhancing flavor while ensuring safety and preservation. This versatile curing salt allows you to enjoy delicious meat products for a longer period.

• Maintains microbiological safety: Protects your delicacies against harmful microbes, especially Clostridium botulinum, which can produce botulinum toxin.
• Enhances natural color: Quickly and easily secures your meats, preventing the loss of their vibrant red-pink hue.
• For both dry and wet curing: Choose your preferred meat preservation method based on convenience.
• Easy to use: Clear instructions for use are provided on the packaging.
• Safe for health: Complies with all safety standards.

What is curing salt? It is a mixture of non-iodized evaporated kitchen salt and sodium nitrite, enriched with sodium ascorbate (vitamin C) in our product. Curing salt protects meat from losing its natural color and inhibits the growth of harmful microbes, particularly those responsible for botulinum toxin. The antioxidant addition reduces residual nitrite, effectively limiting nitrosamine formation and accelerating the transformation of nitrites into nitrogen oxide, which improves meat coloring. It also serves as an excellent stabilizing agent, enabling further processing like smoking, drying, or aging.

How to use when preparing 1 kg of meat:

Wet curing: Dissolve 58-65 g of curing salt in 1 L of cold water. Add 4 g of sugar and your preferred seasonings. Cure the meat in the brine for 7-14 days in a refrigerator.

Dry curing of meat pieces: Rub 18-25 g of curing salt, along with optional seasonings, into the meat. Cure in the refrigerator for 3-7 days (1 day per 1 cm meat thickness).

Dry curing of meat for sausages: Mix 13-17 g of curing salt with your favorite seasonings into 1 kg of ground meat. Refrigerate the mixture for 1 day.

Ingredients: Non-iodized salt, sodium nitrite, antioxidant: sodium ascorbate (0.3%), anti-caking agent: potassium ferrocyanide.