Curing salt with herbs for traditional sausage BBE 02/ 2021 View larger

Curing salt with herbs for traditional sausage

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Pekla Saltpetre with mix of herbs and spices for traditional sausage Browin 410014

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  • Saltpeter with a mixture of herbs and spices is perfect for the preparation of steamed and smoked sausages. Thanks to curing, the meat will retain its appetizing color and will be microbiologically stable. The herbs and spices contained in the mixture will provide it with excellent taste and unique aroma.

    Ordinary Sausage Recipe
    Prepare: 600 g shoulder, 500 g neck, 400 g bacon, 200 g bacon, 200 g beef, 100 g pork loin, 100 ml water, 1 pack of Sausage Pekel, pork intestines. Grind the neck, shoulder and loin on a 12 mm grinder. Grind the bacon and pork fat on an 8 mm grinder. Grind the beef twice on the smallest eyes. Add 100 ml of cold water to the beef and cook it until a white gruel appears. Then combine all types of meat with each other, add 1 packet of Pekla and prepare thoroughly. Leave in the refrigerator for 24 hours. Prepare the pork intestines 20 minutes before removing the meat from the refrigerator. Rinse them thoroughly and leave them in lukewarm water. Take the meat out and knead it for a while longer, then taste it and season to taste if necessary. Use a stuffing machine to fill the intestines (quite tight, but allow the hearts to be twisted and shaped). Leave the sausage to dry for 1-2 hours at room temperature. Preferably in a hanging position, e.g. on a sausage stand. After drying, put the sausage into the smoker and sniff at 50-60 ° C for 1.5 hours (until golden brown). After this time, scald the sausage in water at 75 ° C for about 15 minutes (cut the fragment and check if the product is scalded).


    Ingredients: non-iodized rock salt - sodium chloride (NaCl), a mixture of herbs and spices (granulated garlic, black pepper, marjoram, nutmeg, red hot pepper), potassium nitrate (E252).

    Net weight: 65g

    Store in a dry and shaded place.

    The product may contain traces of mustard, celery, soy, sesame, gluten and nuts.

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Curing salt with herbs for traditional sausage

Curing salt with herbs for traditional sausage

Pekla Saltpetre with mix of herbs and spices for traditional sausage Browin 410014

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