Prymat curing salt 50g
Cured salt is excellent for home-made cold cuts and sausages. Thanks to curing, the meat becomes extremely juicy and tender.
salt, sodium nitrite E 250
May contain: Celery, Cereals containing gluten, Eggs, Milk, Gorczyca, Groundnuts, Sezam, Soja.
We make an effort to ensure the product information is correct. However, it happens that food products change ingredients, so nutritional values and allergens can change. We recommend checking the product label before consuming it
2.5 kg, 10 days
50 g Prymat curing salt dissolve in 0.5 l of boiled and cooled water, add your own spices (Black pepper, Bay leaf, Prymat allspice, fresh garlic). 2.5 kg of meat tightly laid in a dish in this way. Pickle for 10 days at 2-6 ° C.
1 kg, 24 hours
For curing white, raw or steamed sausages: for 1 kg of sausage stuffing (ground meat) add 17-20 g (approx. 4 flat teaspoons) of Prymat curing salt. For curing smoked sausages: for 1 kg of sausage stuffing add 15-17 g (approx. 3 flat teaspoons) of Prymat curing salt. The curing time for sausages is 24 hours at 2-6 ° C.
- Country of Origin