Spices

New products

Specials

Viewed products

Potassium saltpeter for curing meat 100g View larger

Potassium saltpeter for curing meat 100g

410011

Potassium saltpeter for curing meat 100g

100g per 50kg of meat


Proportions for 5kg of meat:

Add 1 teaspoon of ground pepper, 2 teaspoons of marjoram, 2 bay leaves, 5 dried allspice berries, 12 juniper berries, several dried cloves, a pinch of dried coriander and thyme (you can also use a ready-made mix of curing spices) to 2.5l of water. More information below

More details

2,30 €

More info

Boil the mixture for 10 minutes.

Add 10g of potassium saltpeter (1/2 of the package), 20-40dag of salt and 1 teaspoon of sugar to the cooled brine and mix thoroughly.

Use a meat injector to inject approx. 100 ml of the brine into it. The injection sites should be evenly spaced.

Place the meat tightly in a stone or enamel pot and pour in the rest of the brine (the meat must be completely covered).

Cure for 7 to 9 days in 4oC-8oC, turning the meat every 2 to 3 days.

Cured meat may be cooked, smoked, baked or grilled.

Accessories