Curing Salt BROWIN 410024 720 g

Introducing the BROWIN Curing Salt 410024, a vital ingredient for homemade processed meats. This curing salt ensures safety and flavor preservation, allowing you to enjoy your dishes for longer.

Homemade processed meat is exceptionally tasty and usually disappears from the table in a blink of an eye. When creating new recipes and flavor compositions, it is necessary to remember to choose the right method of preserving processed meat products, as it allows us to enjoy them for longer and consume them safely. One of the most effective preservation methods is using curing salt. Here are the key advantages of using this product:

• Maintains microbiological safety: it protects your delicacies against the growth of undesirable microbes, primarily Clostridium botulinum bacteria.
• Enhances the natural color of meat products: it quickly and easily secures your products against losing their natural red-pink color.
• Suitable for both dry and wet curing: choose the meat preservation method that is most convenient for you.
• Easy to use: the packaging includes short and clear instructions.
• Health safe: the product meets all safety standards.

Curing salt is a mixture of non-iodized evaporated kitchen salt and sodium nitrite. It protects the meat against loss of its natural red-pink color while also safeguarding food products against the growth of undesirable microbes, especially bacteria that produce botulinum toxin. It accelerates the transformation of nitrites into nitrogen oxide, thereby enhancing the color of meat products and serving as an excellent stabilizing agent. Using curing salt also enables you to further process the meat, such as smoking, drying, or aging it.

How to Use When Preparing 1 kg of Meat:

For Wet Curing: Dissolve 58-65 g of curing salt in 1 L of cold water. Add 4 g of sugar and any desired seasonings. Cure the meat in the brine created for 7-14 days in the refrigerator.

For Dry Curing of Meat Pieces: Rub 18-25 g of curing salt and any desired seasonings into the meat. Cure it in the refrigerator for 3-7 days (1 day of curing per 1 cm of meat thickness).

For Dry Curing of Ground Meat for Sausages: Combine 13-17 g of curing salt with your preferred seasonings in 1 kg of ground meat. Refrigerate the mixture for 1 day.

Ingredients: Non-iodized salt, anti-caking agent: E536, sodium nitrite.