Curing Salt with Garlic and Herbs for Ham Cooker, BROWIN, 410022, 100 g

BROWIN's Curing Salt with Garlic and Herbs, model code 410022, is perfect for preparing delicious scalded and smoked meats in a pressure ham cooker. This easy-to-use curing salt enhances flavors while ensuring great taste.

• Simple to use - Prepare a perfect brine effortlessly for scalded and smoked meats, enhancing their exquisite flavor.
• One product, many processing possibilities - Ideal for scalding meats in a pressure ham cooker and also suitable for smoking, curing, or roasting at temperatures below 150°C.
• Perfectly composed blend - Contains a variety of seasonings, including black pepper, allspice, nutmeg, chili pepper, caraway, coriander, mustard seeds, paprika, dried onion, granulated garlic, marjoram, savoury, and lovage. These natural ingredients provide homemade products with a perfect flavor and unique aroma.
• Effective protection against harmful bacteria - Your hams and other meats will retain their beautiful color and remain microbiologically stable thanks to this curing brine.
• Efficient packaging - 100 g of curing salt is sufficient for preparing 1.1 kg of scalded ham or other meats in a pressure ham cooker.

Thanks to our latest curing brine, preparing delicious and healthy meats in a pressure ham cooker has never been easier. Quickly prepare aromatic brine and enhance the flavor of your homemade ham with herbal notes. 100 g of this curing salt allows you to prepare 1.1 kg of ham or other meat that can be smoked, cured, or roasted (below 150°C).

If you have never made scalded dishes at home, let this be the perfect opportunity to try!

Preparation: Dissolve the contents of the pack in 1 L of water, bring to a boil, and let it cool. Submerge a piece of pork loin or ham weighing 1.1 kg in the brine. For faster curing, inject the meat with brine at several spots (about 60-80 ml). Cure in the refrigerator (4-8°C) for 5-7 days, turning the meat every other day. After curing, place the meat in a pressure ham cooker, ensuring the water level is above the meat, and scald until the internal temperature reaches 68°C. Cool and refrigerate overnight before serving.

Ingredients: Non-iodised salt, seasonings (black pepper 4.3%, allspice, nutmeg, chili pepper, caraway, coriander, mustard seeds, hot and sweet paprika), anti-caking agent: E 536, granulated garlic 4.4%, sugar, herbs 1.5% (marjoram, savoury, lovage), dried onion, potassium nitrate, sodium nitrite.

May contain trace amounts of mustard, celery, soy, sesame, gluten, and nuts.