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Curing Salt for meats 1kg pack
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Curing Salt for meats 1kg pack

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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.

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