Grandpa Feliks's Secret for curing - spice-and-herb blend, 500 g

Discover the secret of the exceptional taste of homemade meats - Grandpa Feliks' Secret is a classic blend of natural spices and herbs, created with home curing in mind. Thanks to it, your meats will gain a deep, herbal aroma and taste, just like in the old days. Enjoy charcuterie without chemicals while preserving your favorite family recipes.

• Universal application and excellent results every time - the blend is ideal for pork, game, veal, and mutton. It enhances the flavor of cured, roasted, smoked, and poached meats. The blend’s ingredients (coriander, juniper, allspice, black pepper, bay leaf, marjoram, savory, rosemary, and thyme) will give your products an exquisite aroma and taste.
• Healthy curing - 100% natural spices and herbs, a blend with no added salt, preservatives and flavor enhancers.
• Efficient packaging for up to 142 kg of meat - a single 500 g pack is enough to cure up to 142 kg of meat! It’s a great option if you’re preparing homemade charcuterie for the holidays, family gatherings, or larger batches for everyday consumption. 

Do you dream of cured, aromatic, tender, and delicious meats? Do you want to go back to a time when dishes weren’t full of chemicals and artificial additives? There’s a way! With our spice and herb blend, you will easily prepare delicious, herb-aromatic, melt-in-your-mouth meat dishes. Grandpa Feliks’ Secret for curing is a specially selected set of natural spices and herbs, without salt, preservatives, or flavor enhancers. By choosing our product, you are guaranteed safe and healthy food!

Delight your loved ones with meat dishes in an amazing rendition!

How to use:

Ingredients for 5 kg of meat: 

• 5 kg of meat (preferably in equal-sized pieces)
• 2 L of cold water for the curing brine
• 0.5 L of water to steep the blend
• 160 g curing salt
• 5 g of sugar
• 18 g of the GRANDPA FELIKS' SECRET spice and herb blend

Recipe:

Pour 0.5 L of water over 18 g of the spice and herb blend and bring to a boil, then cool. Prepare the brine from 2 L of water, curing salt, and sugar. Cut the meat into equal pieces (approx. 0.5 - 1 kg), place in a curing vessel and inject with brine at a ratio of 60 ml per 1 kg. Then add the cooled water with the herb and spice blend to the remaining curing brine, mix well, and pour it over the meat so that it is completely submerged. It is best to weigh it down from above (e.g., with a weight), so that it does not rise above the brine. Cure for 10-14 days in the refrigerator. The cured, well-dried meat can be smoked, baked, or poached.

 Ingredients: spices 75% (coriander, juniper, allspice, black pepper, bay leaf), herbs 25% (marjoram, savory, rosemary 5.5%, thyme). The product may contain sesame seeds, celery, mustard, gluten, sulfur dioxide, peanuts, and soy. 

Also try our charcuterie calculator.

Note!

• The product does not contain salt, sugar, preservatives, or monosodium glutamate.
• Store in a dry place, away from UV light.
• Allergenic products are used on the premises: mustard, celery, soy, sesame, gluten, nuts.

Net weight: 500 g

Package dimensions:

• height 25 cm
• width 17 cm