Pekla - curing salt with herbs 67g (for 2 kg of meat)
Pekla - curing salt with herbs is intended for production of brine, pickling, meat injecting, and dry rubbing.
Dosage: 67g per 2 kg of meat.
50% less nitrites than in traditional curing salt!!!
Wet curing recipe for 2 kg of meat:
Pour the package contents into 1L of water and boil. Put 2 kg of meat rather tightly in a container (a marmite or a pickling barrel)) and pour over with cooled down brine. Optionally, add 1-2 sliced garlic cloves. Cure at 4-6 temperature for a 7-14 days period, turning every other day. The meat is suitable for cooking, smoking, roasting or grilling.
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