Pekla delicately herbal for ham, 75 g

Homemade ham has never tasted so good. Try Pekla for Tender Ham.

• Easy to use - prepare the perfect brine for curing and injecting hams, bringing out their unique, delicate flavor.
• One product, many processing options - use it for smoking, poaching, curing, or roasting meats.
• Perfectly balanced blend - you will find a wealth of spices, including: juniper, allspice, bay leaf, black pepper, cloves, coriander, marjoram, and thyme, which will ensure excellent flavor and a distinctive aroma of your homemade hams.
• Effectively protects homemade products - thanks to our brine, your meats will retain not only a beautiful color but will also be microbiologically stable.
• Economical package - 75 g of curing salt is enough to prepare as much as 2 kg of ham.

Curing meats with our new curing mix is pure pleasure. Thanks to the curing salt, you will quickly and effortlessly prepare a brine for curing and injecting hams, bringing out their exceptional flavor. Our brine will also ensure that your meats are not only beautifully colored, but also microbiologically stable. Hams prepared this way are suitable for smoking, poaching, or roasting at low temperatures up to 150°C. The herbs included in the blend, such as juniper, allspice, bay leaf, black pepper, cloves, coriander, marjoram, and thyme, will additionally provide excellent flavor and a unique aroma to your homemade products. By using the curing salt for tender ham, you will keep your meat appetizingly pink, aromatic, and extremely tasty! A 75 g package is enough to prepare as much as 2 kg of ham. 

Creating your own brine has never been so easy!

Just mix and boil the contents of the package in 1 L of water.

Directions for use:

Pour 1 L of water over the contents of the package, bring to a boil, and set aside to cool. Place the ham (preferably in two pieces of about 1 kg each) in a container with the prepared curing brine. To speed up the curing process, inject the meat in several places (about 60–80 ml of brine). Cure in the refrigerator for 10–14 days, turning the meat every 2 days. Then, using a special applicator, place the meat in ham netting. Hams prepared in this way are suitable for smoking, poaching, or roasting at low temperatures up to 150°C. For smoking, after curing, dry the meat for several hours at room temperature. Then smoke at 50–65°C until a brown-golden color is achieved, about 3–4 hours. Poach the smoked hams in water at 75–80°C until the internal temperature reaches 58°C.

Ingredients: salt,  spice and herb blend (coriander 28%, juniper, allspice, bay leaf 11%, marjoram 9.5%, black pepper 8%, thyme 5.5%, cloves), sugar, sodium nitrite 0.5%, anti-caking agent (potassium ferrocyanide).

The product may contain seeds sesame, celery, mustard, gluten, sulfur dioxide, peanuts, soy.