Nitrite Salt 0.6% - 400g Curing Salt Used to Preserve Food for 26kg Meat

Description

• Nitrite salt gives juiciness and delicious pink colour to meats. It is irreplaceable for meat pickling, smoking and preservation, especially beef and venison. Thanks to pickling, meat stays fresh longer, has right colour and consistency. Nitrite salt is recommended for marinades. Therefore, it is a product for every well prepared meat lovers.
• Curing salt performs many functions during meat processing: 1) they ensure microbiological stability, above all, they reduce the risk of contracting botulism. 2) preserve the meat 3) give the meat a pink color. 4) adds a spicy flavor.
• Saltpetre is basic supply during corning meat ang guarantee: - saving pink colour of meat -possitive effect on taste, - strong antybacterial proceedings
• Net weight: 400g

Product description

Recommended dosage: - dry: 15-20 g per 1 kg of meat, - wet: to prepare the brine, use 1 kg of pickling salt per 10 l of water.

Directions

Use 15-20 g per 1 kg of meat for dry salting. Prepare brine with 1 kg of saline per 10 l water for wet picking. Used to enhance the taste of meat, sausage and bacon.

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