1kg Curing Salt from Browin
Homemade processed meat is exceptionally tasty and usually disappears from the table in a blink of an eye.
When creating new recipes and flavour compositions it is necessary to remember to choose the right method of preserving the processed meat products.
One of such effective preservation methods is using curing salt.
What are the greatest advantages of using salt, it will protect your delicacies against the growth of undesirable microbes.
Brings out the natural colour from meat products, against them losing their natural red-pink colour.
For both dry and wet curing, you can choose yourself the meat preservation method that is the most convenient to you.
Simple to use on the packaging you will find short and clear instructions for use.
The product meets all the safety standards.
What is curing salt? It is nothing else than a mixture of non-iodised evaporated kitchen salt and sodium nitrite.
Curing salt protects the meat against loss of its natural red-pink colour, but above all else it protects food products against growth of undesirable microbes.
It is also an excellent stabilising agent. Using curing salt will also allow you to process the meat further, e.g. smoke, dry or mature it.
- Pack Size: 1kg
- Suitable for: Curing Meat
- Ingredients: Non-Iodised Salt, Anti-Caking Agent: E536, Sodium Nitrite.
