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Saltpetre is used as an ingredient for curing meats and to give the characteristic pink colour to bacon and hams. Can be used either for dry curing or as a brine solution.
Saltpetre is basic supply during corning meat and guarantee:
It is essential to use this product in conjunction with salt and to the correct recommended usage. Always follow a trusted recipe.
Net weight: 20 g Ingredients: E252 and E504
20 g Saltpetre for 10 kg meat
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I added .5g of saltpetre per kilo of meat for bacon, put it in a plastic bag with additional salt and spices and left it in the fridge for 10/11 days. After that I removed it from the bag and let it dry a little hanging in a muslin cloth for 5 days. When I cut into it it was an attractive pink colour and it fried up nicely. I use it as a flavouring for beans and stews or bolognese sauces.
Tags: 20 g Saltpetre for 1 kg meat
