Vit-C 400g peclosol for preserving sausages and meat

Vit-C 400g peclosol for preserving sausages and meat

One of the most effective methods of preserving sausages is the use of peclosol, or peclosalt, or preservation salt.

Peclosol is a mixture of non-iodized table salt and sodium nitrite, which in this product is enriched with sodium ascorbate (vitamin C).

Peclosol prevents meat from losing its natural red-pink color and, above all, protects meat products from the development of unwanted microorganisms, mainly botulinum toxin bacteria.

The addition of an antioxidant reduces residual nitrites, effectively reducing the formation of nitrosamines. Accelerates the conversion of nitrites into nitric oxide, improving the color of meat products.

It is also a great stabilizer. The use of peclosol also allows further processing of meat, such as smoking and drying.

Instructions for use when cooking 1 kg of meat:

Wet canning: add 58-65 grams of baking soda to 1 liter of cold water and 4 grams of sugar and, if desired, spices. Salt the meat in the brine for 7-14 days, placing it in the refrigerator.

Dry the meat in pieces: rub the meat with 18-25 grams of table salt and, if desired, with spices. Salt by placing in the refrigerator for 3-7 days (thickness of meat 1 cm - 1 day of salting).

Drying meat for sausages: add 13-17 grams of baking soda and spices to 1 kg of minced meat. Leave the mixture in the refrigerator for 1 day.

Ingredients: non-iodized salt, anti-caking agent: E536, sodium nitrite, antioxidant: sodium ascorbate (0.3%)

Country of manufacture: Poland