Curing salt for delicate ham, 75 g

• Easy to use -prepare a perfect brine for curing and injecting into hams and bring out their unique, delicate flavour.
• One product, many processing possibilities - you can use it for smoking, scalding, curing or roasting meat.
• A perfectly composed blend -you can find in it the power of herbs and spices such as: juniper berries, allspice, bay leaf, black pepper, coriander, marjoram and thyme, ensuring the perfect flavour and aroma of your homemade hams.
• Secures the homemade products effectively - thanks to our brine your meats will not only retain their beautiful colour, but also gain microbiological stability.
• Efficient packaging - 75 g of curing salt is sufficient for preparing as much as 2 kg of ham.

Curing meat using our curing salt is pure pleasure. Thanks to using our curing salt, you can prepare brine for curing and injecting into hams, bringing out their unique flavour, in a quick and problem-free fashion. Thanks to our curing brine, your meats will not only have a beautiful colour, but also gain microbiological stability. The hams so prepared are suitable for cooking, scalding or roasting in low temperatures up to 150°C. The herbs and spices including in this blend, such as: juniper berries, allspice, bay leaf, black pepper, coriander, marjoram and thyme, will additionally ensure the excellent flavour and unique aroma of your homemade products. Thanks to using curing salt for delicate ham, you will ensure that your meat remains deliciously pink, savoury, and extremely delicious! A 75 g pack of curing salt is sufficient for preparing as much as 2 kg of ham. 

Creating one’s own curing 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.

How to use:

Pour 1 L of water over the content of the pack. Bring it to boil and leave it to cool down. Put the ham (best in two pieces weighing about 1 kg each) into a container with the curing brine prepared. In order to speed up the curing process, inject the meat with brine at a few spots (with about 60 - 80 mL of brine). Cure everything in a refrigerator for 10-14 days, turning the meat over every other day. Next, put the meat into a meat netting using a special applicator. The hams so prepared are suitable for cooking, scalding or roasting in low temperatures up to 150°C. If you want to smoke the meat, dry it after curing for a few hours in room temperature. Afterwards, smoke it in a temperature of 50-65°C until it gains a brown-golden colour, for about 3-4 hours. Scald the ham smoked in water with temperature of 75-80°C until the temperature inside the meat is 58°C.

Ingredients: non-iodised salt, anti-caking agent: E536, spices (juniper berries, allspice, bay leaf, black pepper, cloves), sugar, herbs (coriander, marjoram, thyme), potassium nitrite, sodium nitrite.