Curing Salt Vit-C - 130 g

Homemade cured meats are valued for their unique taste, and making them allows you to use both your own recipes and those recommended by practitioners. In the process of preparing such meats, an appropriate method of curing is essential to preserve the quality of the raw material and prepare it for further processing, such as smoking, drying, or aging. One of the commonly used technological solutions is the use of curing salt.

Product features:

• Supports the microbiological safety of the curing process - helps limit the growth of undesirable microorganisms, including Clostridium botulinum, when the product is used correctly.
• Helps preserve the characteristic color of meat - stabilizes its natural reddish-pink color.
• Intended for dry and wet curing - depending on the selected method and type of meat.
• Facilitates preparation of meat for further processing - such as smoking, drying, or aging.
• The product is intended to be used in accordance with applicable food regulations.

What is curing salt?

Curing salt is a blend of non-iodized salt and sodium nitrite, intended for curing meat. This product additionally contains sodium ascorbate (vitamin C) - an ingredient that acts as an antioxidant.

Role of sodium ascorbate (vitamin C):

• acts as an antioxidant,
• supports color stability of meat products,
• may reduce the amount of residual nitrites in the finished product,
• supports control and repeatability of the curing process.

Directions for use (per 1 kg of meat)

Wet curing:

Add 58-65 g of curing salt and 4 g of sugar to 1 L of cold water, and optionally spices. Cure the meat in the brine for 7-14 days under refrigerated conditions.

Dry curing - whole cuts:

Rub the meat with 18-25 g of curing salt and spices. Cure under refrigerated conditions for 3-7 days

 (approx. 1 day of curing per 1 cm of meat thickness).

Dry curing - meat for sausages:

Add 13-17 g of curing salt and spices to 1 kg of ground meat. Leave the mixture under refrigerated conditions for 1 day.

Ingredients:

salt, sodium nitrite, antioxidant: sodium ascorbate (0.3%), anti-caking agent: potassium ferrocyanide.

Important information:

The product is intended exclusively for curing meat.

Do not consume directly.

Use strictly according to the directions.

Store in a dry and cool place, out of reach of children.