Curing Salt for meats 1kg pack
This Curing Salt is used as an essential ingredient for curing meats before smoking.
- With the added ingredient of Saltpetre which gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
- This pack can be used for dry curing or as a brine solution.
- Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.
It's best for curing pork meats.
How to prepare the brine:
To prepare the brine use 34 to 40 grams of salt per 1 kg of meat.
For dry curing use 17 to 23 grams of salt per 1kg of meat.
You get 1kg pack.