• ​Irreplaceable when making sausage at home - the saltpetre with a mixture of herbs and spices is perfect for preparing steamed and smoked sausages, especially juniper sausage, at home!
• Efficient packaging - 50 g of the curing mix will allow you to prepare 2 kg of meat, so you do not have to worry that you will run out of delicious home-made sausages, for example, during the holiday season!
• Appetizing colour, delicious taste and aroma - when you use the curing salt for juniper sausage, your meat will retain its appetizing colour. The content of spices in the mixture makes your dishes extremely tasty and aromatic, with the distinguishing feature - the unique aroma of juniper.
• Home-made products are microbiologically stable - thanks to the curing process, your dishes are not only tasty and aromatic, but also protected against the development of microorganisms, thanks to which they remain fresh for longer.
• Quick and easy preparation - to prepare aromatic juniper sausage, simply mix minced meat with the contents of the package and a small amount of water, and then cure it.

Pekla for juniper sausage - a perfect mixture of saltpetre and high-quality herbs and spices that will allow you to quickly and easily prepare steamed and smoked sausages at home! Thanks to it, you will prepare a unique sausage with a distinctive aroma and taste of juniper. The curing salt is suitable for dry curing. A 50 g package is sufficient to prepare 2 kg of meat. By using saltpetre with spices, your meat will remain its appetizing pink colour, and it will be aromatic and extremely tasty! Thanks to curing, your dishes will also be microbiologically stable, i.e. protected against the development of microorganisms, and thus they will stay fresh longer.

Making your own juniper sausage has never been this easy!

Ingredients: salt, spices (15% juniper, black pepper, granulated garlic), allspice, potassium nitrate.

Net weight: 50 g

Store in a dry place, in a tightly closed container.

Recipe for juniper sausage

You need: 1.5 kg lean pork (e.g. shoulder, neck), 0.5 kg fatty pork (e.g. bacon), 1 package of Curing Salt for Juniper Sausage, 50 ml water, pork casings.

Preparation: Sort the meat according to fat content. Grind the fatty meat through the grinding plate with holes dia. 2-4 mm, and the lean meat through the grinding plate with holes dia. 8-12 mm. Combine the minced meat, add 1 package of curing salt and water, and mix thoroughly. Dry cure for 24 hours at 5-8°C. Prepare the pork casings half an hour before stuffing the sausage - rinse them thoroughly and leave them in lukewarm water (up to 30°C). Using a stuffer, fill the casings with the stuffing. Leave the sausage to dry on a sausage stand for approx. 6 hours at room temperature (to speed up the process, dry with cool fan air). After drying, smoke the sausage for approx. 3 hours at 50-60°C (until golden brown). Use cherry or plum wood chips for smoking. Afterwards, scald the sausage in water at 75°C for approx. 15 minutes (cut a piece and make sure that the product is scalded), and then leave it to dry on a sausage stand - for at least one day. More recipes can be found at: www.browin.com/blog