Pekla. Curing salt with herbs - 70 g

• Indispensable support in production of homemade processed meat - curing salt will allow you to prepare brines for curing, injecting, and rubbing meat and processed meat prepared at your own home.
• ​50% less nitrite - this product contains even 50% less nitrites in comparison to traditional curing salts. We have replaced some of the nitrite with the safer curing substance potassium nitrate.
• Efficient packaging - 70 g of curing salt is sufficient for preparing 2 kg of meat.
• Appetising colour, delicious flavour and savoury aroma - thanks to using curing salt with herbs, your meat will remain deliciously pink. The herbs included in the mix will make the dishes prepared extremely delicious and aromatic.
• Quick and easy preparation - In order to prepare the brine, it is enough to pour the packaging content into 1 L of water, mix it, and bring it to boil.

Pekla - curing salt with herbs will help you prepare easily and without problems the brines used for curing and injecting homemade meat and processed meat. The product is also appropriate for dry rubbing of meat. A 70 g packaging is sufficient for preparing 2 kg of meat. Thanks to containing 50% less nitrites in comparison to traditional curing salt, this product will let you prepare healthier dishes for your whole family! Thanks to using curing salt with herbs, your meat will remain deliciously pink, savoury, and extremely delicious!

Creating one’s own brine has never been so easy!

All you need to do is mix the packaging content with 1 L of water and bring it to boil

Recipe for wet curing of 2 kg of meat:

Pour the packaging content of 1 L of water and bring it to boil. Put the 2 kg of meat into a quite tight container (stoneware pot or a curing barrel) and pour the curing brine over it after it cools down. Optionally, one can add 1-2 chopped garlic cloves for the curing. Carry out curing in the temperature of 4-6°C for 7-14 days, turning the meat around every 2 days. The meat is then suitable for cooking, smoking, roasting.

Ingredients: salt (non-iodized salt, anti-caking agent: E 536), spices 7.7% (coriander, juniper, allspice, bay leaf, black pepper), herbs 2.6% (marjoram, savory, rosemary, thyme), potassium nitrate 1.4%, sodium nitrite 0.2%.

Net weight: 70 g

Store in a dry place in a tightly sealed packaging.