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Potassium saltpeter for curing meat 100g View larger

Potassium saltpeter for curing meat 100g


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

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2,30 €

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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.