{"product_id":"curing-salt-1kg","title":"Curing salt 1Kg","description":"\u003cp\u003e\u003cspan\u003eHomemade processed meat is exceptionally tasty and usually disappears from the table in a blink of an eye. When creating new recipes and flavour compositions it is necessary to remember to choose the right method of preserving the processed meat products, since it is what allows us to enjoy them for longer and to eat them in a way that is safe for our health. One of such effective preservation methods is using curing salt. What are the greatest advantages of using it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaintains microbiological safety -\u003c\/strong\u003e it will protect your delicacies against the growth of undesirable microbes, mainly\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eClostridium botulinum\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e- botulinum toxin bacteria.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBring out the natural colour from meat products -\u003c\/strong\u003e you will secure your products quickly and easily against them losing their natural red-pink colour.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor both dry and wet curing -\u003c\/strong\u003e you can choose yourself the meat preservation method that is the most convenient to you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimple to use -\u003c\/strong\u003e on the packaging you will find short and clear instructions for use. \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe for health -\u003c\/strong\u003e the product meets all the safety standards. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWhat is curing salt? It is nothing else than a mixture of non-iodised evaporated kitchen salt and sodium nitrite. Curing salt protects the meat against loss of its natural red-pink colour, but above all else it protects food products against growth of undesirable microbes, mainly the bacteria that produce the botulinum toxin. It accelerates the transformation of nitrites into nitrogen oxide, thus improving the colour of meat products. It is also an excellent stabilising agent. Using curing salt will also allow you to process the meat further, e.g. smoke, dry or mature it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to use when preparing 1 kg of meat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWet curing:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003epour 58-65 g of curing salt into 1 L of cold water. Add 4 g of sugar and, optionally, your favourite seasonings. Cure the meat in the brine created for 7-14 days in a refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDry curing of meat pieces:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003erub 18-25 g of curing salt and - optionally - your favourite seasonings into the meat. Cure it in a refrigerator for 3-7 days (1 day of curing per 1 cm of meat thickness).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDry curing of meat for sausages:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eadd 13-17 g of curing salt and your favourite seasonings to 1 kg of ground meat. Leave the mix so prepared in a refrigerator for 1 day.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003enon-iodised salt, anti-caking agent: E536, sodium nitrite.\u003c\/p\u003e","brand":"Browin","offers":[{"title":"Default Title","offer_id":48723670499582,"sku":null,"price":210.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/2432\/files\/4170-1.jpg?v=1786762009","url":"https:\/\/bakingwarehouse.com\/products\/curing-salt-1kg","provider":"BakingWarehouse","version":"1.0","type":"link"}