Saltpetre for meat curing, 100 g

DESCRIPTION

Do you prepare meat at home? You will ensure their proper taste, appearance and shelf life by using potassium nitrate for curing.Indispensable for production of homemade processed meet - next to kitchen salt, saltpetre is a fundamental additive while curing meat, especially pork, beef, or veal.Healt... more >

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SYMBOL

410011

EAN

5908277705978

BRAND

Browin logo

Description


Do you prepare meat at home? You will ensure their proper taste, appearance and shelf life by using potassium nitrate for curing.


  • Indispensable for production of homemade processed meet - next to kitchen salt, saltpetre is a fundamental additive while curing meat, especially pork, beef, or veal.
  • Healthy and safe curing - saltpetre does not contain nitrites present in curing salts, thanks to which the preparation of homemade meat dishes is even healthier
  • Efficient packaging - 100 g of potassium saltpetre is sufficient for curing 33 kg of meat.
  • Even better homemade meat products - using saltpetre for curing meat ensures that it retains its delicious pink colour, as well as excellent flavour and savoury aroma.
  • Safe and healthy preservation - the strong bacteriostatic and bactericidal activity of saltpetre allows protecting the homemade products against bacterial growth and film without resorting to chemical additives.


Potassium saltpetre, also known as potassium nitrate (KNO3), is a colourless crystalline salt (E 252) used in traditional curing meat methods. Next to kitchen salt, potassium saltpetre is the most important additive used for curing meat (especially pork, beef, and veal), ensuring not only extension of its shelf life, but also retention of the pink colour of meat.


Using potassium saltpetre during curing ensures:

- retention of the pink colour of meat (kitchen salt, when used on its own, changes the natural colour of meat to beige-grey)

- positive impact on the flavour of meat,

- strong bacteriostatic and bactericidal activity (especially with regard to those that produce the botulinum toxin),

- the thermal processing (ham cooking) that the meat products undergo kills the bacteria in then, but does not destroy their endospores - this is the “task” of saltpetre.

- meat cured using saltpetre does not exhibit any tendencies to become covered by mucous film (does not get “slimy”).


Net weight: 100 g.


Healthier curing = healthier you!

The application of potassium saltpetre that contains only nitrate ions is healthier and safer when compared to curing mixtures available on the market that contain nitrites, which may become hazardous to our health in case of even mild overdose. Next to nitrites, what is also hazardous is nitrosamines, the compounds formed when the meat is heated, as a result of reactions between nitrates and amines. These compounds may be carcinogenic. Curing with potassium saltpetre takes 2 days longer than that employing nitrites, but it is decidedly healthier and safer!


Recipe for 1 kg ham:

Brine ingredients: 1 L cold water, 3 g potassium nitrate, 4 g sugar, 62 g salt.

Prepare the curing brine from the above ingredients and evenly inject the ham with the brine (approx. 60-70 ml brine/ 1 kg meat). Place the ham in the remaining brine, making sure the ham is completely covered. If this is not the case, prepare an additional brine of salt and water. Place the ham in the marinade, e.g. on a plate, so that the ham does not rise from the marinade.

Add your favourite herbs to the marinade (remember to scald them first).

Place the prepared meat in the fridge, where it will cure at 4 - 8°C for 10-14 days.

We recommend turning the meat every 2-3 days during the process.

After curing, remove the meat from the curing liquid, pat it dry with paper towel and, if required, place it in a net.

Hang the ham up to dry in an airy place.

The cured meat can be cooked, smoked, roasted, or grilled.


Ingredients:

Potassium nitrate, anti-caking agent, magnesium hydroxycarbonate.


Note:

100 g packet is sufficient for 33 kg of meat.

Store in a dry, cool and shaded place.

Product not suitable for direct consumption.

Best consumed before the expiry date. Date and batch number on pack.

Attributes

Weight
100.0 g

application
universal for meats

with salt
no

Saltpetre for meat curing, 100 g

Saltpetre for meat curing, 100 g ['for curing meat', ' for pork', ' for beef', ' for veal', ' for ham curing', ' for preserving meat', ' for extending the life of meat', ' black weekend']
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2,66 EUR

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