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

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

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

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

Delight your loved ones with meat dishes in an amazing new take!

How to use:

Ingredients for 5 kg of meat: 

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

Recipe:

Pour 0.5 L of water over 18 g of the spice and herb blend, bring to a boil, then cool. Prepare a brine from 2 L of water, curing salt, and sugar. Cut the meat into even pieces (approx. 0.5 - 1 kg), place it in a curing container and inject with the 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. Ideally, weigh it down from above (e.g., with a pressing stone) so it stays submerged. Cure for 10–14 days in the refrigerator. The cured, well-dried meat can be smoked, baked, or poached.

Ingredients: ground coriander, ground juniper, ground allspice, marjoram leaf, ground bay leaf, cracked black pepper, savory leaf, rosemary leaf 5.5%, thyme leaf. 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