• Simple to use - you can use it to prepare quickly and easily a perfect brine for preparing scalded and smoked meat, for example in a pressure ham cooker, and thus extracting its exquisite flavour.
• One product, many processing possibilities - the brine will work excellent for the purposes of scalding meats in, e.g., pressure ham cooker, but you can also use it for smoking, curing or roasting (in temperature below 150°C) your favourite homemade delicacies.
• Perfectly composed blend - it contains a great deal of seasonings, such as: black pepper, allspice, nutmeg, chili pepper, caraway, coriander, mustard seeds, hot paprika, sweet paprika, dried onion and granulated garlic, as well as marjoram, savoury and lovage. These natural and healthy ingredients will provide homemade products with a perfect flavour and unique aroma.
• Effective protection against harmful bacteria - thanks to our curing brine, your hams and other meats will not only retain their beautiful colour, but also remain microbiologically stable.
• Efficient packaging - 100 g of curing salt is enough for preparing as much as 1.1 kg scalded ham or other meat in a pressure ham cooker - meat that you can smoke, cure or roast (in a temperature of less than 150°C).

Thanks to our newest curing brine, preparing delicious and healthy meats in a pressure ham cooker, such as scalded hams with a garlic and herbal aroma, is pure pleasure.

Using the ready-made, proven proportion you will prepare aromatic brine quickly and easily, enriching the flavour of homemade ham with herbal notes. Thanks to our curing salt, your meats will not only have an appetising colour, but also remain microbiologically stable. A 100 g packaging is enough for preparing as much as 1.1 kg scalded ham or other meat in a pressure ham cooker – meat that you can smoke, cure or roast (in a temperature of less than 150°C).

If you have never made scalded dishes in your household kitchen so far – let yourself be tempted to try!

Preparation:

Pour 1 L of water over the content of the pack. Bring it to boil and leave it too cool down. Place a piece of pork loin or ham with weight of 1.1 kg in a small container so that the meat is fully immersed in the curing brine. In order to speed up the curing process, inject the meat with brine at a few spots (with about 60 - 80 ml of curing brine). Cure it in a refrigerator (4-8°C) for 5-7 days, turning the meat over every other day. After curing, remove the meat from the brine and put it into a pressure ham cooker. Place the thermometer in the cover. Put the pressure ham cooker contain into a pot with water in such a way that the water level is above the meat. The water temperature should not exceed 90°C. Scald the meat until the temperature inside it is 68°C. Next, remove the pressure ham cooker from water and leave it to cool down. Afterwards, put in into a refrigerator, best overnight.

Ingredients:

non-iodised salt, seasonings (black pepper 4.3%, allspice, nutmeg, chili pepper, caraway, coriander, mustard seeds, hot paprika, sweet paprika); anti-caking agent: E 536, granulated garlic 4.4%, sugar, herbs 1.5% (marjoram, savoury, lovage), dried onion, potassium nitrate, sodium nitrite.

The product may contain trace amounts of mustard, celery, soy, sesame, gluten and nuts.