Curing salt - Pekla for poultry sausage, with functional protein, 60 g

Pekla for poultry sausage, with functional protein – a curing mix with aromatic spices and herbs that will enhance the flavor and aroma of poultry sausage. You will obtain a better structure of the sausage meat and juiciness of the finished product.

• 👉 Special recipe - Pekla is a perfectly balanced blend full of herbs and spices, with which you can prepare delicious homemade poultry sausage.
• 👉 Better poultry sausage in every respect - thanks to Pekla with functional protein your sausage will gain excellent taste and aroma, the right consistency and natural keeping quality.
• 👉 The advantages of functional protein - Pekla combines the taste of tradition with a modern approach to quality and functionality – the addition of functional protein improves the texture of cured meats and increases their juiciness. 
• 👉 Effective protection against harmful bacteria - thanks to proper curing, the meat for your products, in addition to better appearance and structure, will also gain microbiological stability (protection against the action of undesirable bacteria).
• 👉 Efficient packaging - 60 g of Pekla is enough to prepare 2 kg of sausage.
• 👉 Easy to use - with this curing salt you can easily and quickly prepare the perfect curing brine, which will help you ultimately obtain excellent poached, baked or smoked poultry sausages.

Forget about dry and unappealing poultry products - choose Pekla with functional protein and make your own poultry sausage of the highest quality: delicious, appetizing, and retaining its flavor and aroma for a long time.

Functional protein:

• increases the juiciness and firmness of the meat
• improves the texture (structure) of the meat and reduces losses during heat treatment
• it is a complete animal protein that contains all the essential amino acids needed for the proper functioning of our body.

Recipe for 2 kg of poultry sausage

Ingredients:

• 1.3 kg poultry thighs (after deboning) 
• 0.7 kg poultry breasts 
• 1 pack of PEKLA FOR POULTRY SAUSAGE WITH FUNCTIONAL PROTEIN 
• 100 ml cold water 

Preparation:

Grind the deboned thigh meat through a fine plate. Cut the breast meat into small pieces (2 cm). Combine the thigh and breast meat, add the water and Pekla. Mix thoroughly and leave overnight in the refrigerator. After removing the sausage meat from the refrigerator, stuff it into pork casings – previously rinsed and soaked for 3 hours. The prepared sausage can be smoked, baked or poached. To monitor the temperature, measure it inside the product – when it reaches 70-72°C, end the process. You can also use the sausage meat to make a cooked meat product in a ham cooker or place it in collagen casings and carry out further processing.

Ingredients: salt (salt, anti-caking agent: E 536), smoked sweet paprika, granulated garlic, white mustard, functional pork protein (pork protein, antioxidant: E 306) 6.7%, black pepper, wild garlic, marjoram, sodium nitrite.

The product may contain sesame seeds, gluten, sulphur dioxide, peanuts and soy.

Net weight: 60 g