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Pekla, curing salt with herbs is intended for making salt brine, curing, injecting or dry rubbing-in. Net weight: 67g per 2kg of meat
Ingredients: sodium chloride (NaCl), herbs (juniper fruit, coriander, pepper, allspice, laurel leaf, marjoram, savory, rosemary, thyme), potassium nitrate (E252), sodium nitrite (E250), anti-caking agent (E504ii).
Storage: Store in a dry space, and a tightly sealed container.
Wet curing recipe for 2 kg of meat: Pour the package contents into 1L of water and boil. Put 2 kg of meat rather tightly in a container (a marmite or a pickling barrel)) and pour over with cooled down brine. Optionally, add 1-2 sliced garlic cloves. Cure at 4-6 temperature for a 7-14 days period, turning every other day. The meat is suitable for cooking, smoking, roasting or grilling.
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Tags: curing salt