Saltpetre for meat curing - 20 g
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Saltpetre - for curing beef, pork, veal.
Proportion for 5 kg of meat:
To 2,5 litreof water add 1 spoon of mill pepper, 2 spoons od marjoran, 2 laurel leaves, 5 granule of allspice, 12 granule of juniper, some carnation, dash of thyme (ready herbal mix for corning meat may be also used). Boil for 10 minutes. To cool product add 10 g of saletpetre (half of packet), 20-40 dkg of salt, spoon of sugar. Everything mix carefully. Pricking the meat with syringe(needle with 1mm thickness) put about 100 ml of the product in regular spacing inside the carcass. Meat should be laid in stoneware or glaze pot and fill with the rest of the product ( meat must be fully hooded ).Corn about 7-9 daysin temperature about 4C - 8C. Meat should be roll in 2-3 days.
Corned meat may be boiled, smoked, baked or grill.
-Score netto: 20g in 10 kg of meat,
Saletpetre - nitrogen potassium (KNO3), neutral salt(E 252) for corning meat in traditional way. Saletpetre ( nitrogen potassium ) is the most important supply in corning meat, which guaranteenot only prolong its perm but also help to save the pink colour of meat. Prescription of its usage is on the pocket.
Saletpetre is basic supply during corning meat ang guarantee:
-saving pink colour of meat -possitive effect on taste,
-strong antybacterial proceedings
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