Curing Salt Prague Powder 1 KG pack for meat curing smoking.
Curing salt will help you prepare easily brines used for curing and injecting homemade meat and processed meat. This salt is also appropriate for dry rubbing of meat.
Not intended for direct eating. This cure should only be used to make cured meats that will be cooked after curing.
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.
Salt is produced in Poland.
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.
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 a 1 kg pack.
