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Saltpetre 4 x 20g

£9.55

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Product Code: Saltpeter 410010
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Availability: In Stock

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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:

saving pink colour of meat

possitive effect on taste,

strong antybacterial proceedings

It is essential to use this product in conjunction with salt and to the correct recommended usage. Always follow a trusted recipe.

Net weight: 4 x 20g
Ingredients: E252 and E504

20 g Saltpetre for 10 kg meat

Helpful information:

Table for brine preparation – Calculator for brine preparation

Methods of brine-curing of meat

Methods of smoking – Which one to choose for my meat?

Important rules of brine-curing

Smoking meat and fish – How to go about it?