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Pekla – curing salt with herbs will help you prepare easily and without problems the brines used for curing and injecting homemade meat and processed meat. The product is also appropriate for dry rubbing of meat. A 67 g packaging is sufficient for preparing 2 kg of meat. Thanks to containing 50% less nitrites in comparison to traditional curing salt, this product will let you prepare healthier dishes for your whole family! Thanks to using curing salt with herbs, your meat will remain deliciously pink, savoury, and extremely delicious!
Creating one’s own brine has never been so easy!
All you need to do is mix the packaging content with 1 L of water and bring it to boil
Recipe for wet curing of 2 kg of meat:
Pour the packaging content of 1 L of water and bring it to boil. Put the 2 kg of meat into a quite tight container (stoneware pot or a curing barrel) and pour the curing brine over it after it cools down. Optionally, one can add 1-2 chopped garlic cloves for the curing. Carry out curing in the temperature of 4-6°C for 7-14 days, turning the meat around every 2 days. The meat is then suitable for cooking, smoking, roasting.
Ingredients: sodium chloride (NaCl), herbs (juniper berries, coriander, pepper, allspice, bay leaf, marjoram, savory, rosemary, thyme), potassium nitrate (E252), sodium nitrite (E250), anti-caking agent (E504ii).
Net weight: 67 g
Store in a dry place in a tightly sealed packaging.
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Alles super gerne wieder. Verleiht einen sehr guten Geschmack ist zu empfehlen.
Tags: curing salt