Cured salt extracts water from meat, prevents the growth of bacteria and kills like botulinum salt, which has a bad effect on our health, preserves meat, thanks to which it can be kept longer, allows us to easily prepare meat for further processing, i.e. scalding, drying or smoking.
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2019220287236
Curing meat in curing salt is intended to extend its shelf life. However, many people believe that nitrite, which is an ingredient of pickling salts, has a bad effect on our health. Even if it is not the healthiest of the existing products, when used in moderation, it certainly does not harm us.
The curing salt we offer contains a safe dose of this substance, specified in Polish standards (0.5-0.6%).
What is the purpose of curing salt?
It extracts water from meat, prevents the growth of bacteria and kills like botulism, which has a bad effect on our health, preserves meat, thanks to which it can be kept longer, allows us to easily prepare meat for further processing, i.e. scalding, drying or smoking.
How to dose curing salt?
DRY CURING from 17 to 23 grams per kilogram of meat
WET CURING from 34 to 40 grams per kilogram of meat
Dissolve pickling salt in 0.4l of water per kg of meat
GUIDANCE:
You can cure meat in two ways:
The dry method - it involves rubbing the meat with curing salt. Usually, 20g of pickling salt is used per 1kg of meat. Wet method - a brine is prepared, in which the meat is immersed for a few/several days.
Everyone has different taste buds, some people like more or less salty products, so it is best to do salt dosing, by trial and error, to work out the right proportions (the same applies to the dry method)
NET WEIGHT: 500g
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