Curing salt 1000g Best Quality! Curing salt is a mixture of evaporated salt and sodium nitrite. - wet: for the preparation of brine, 1 kg of pickling salt per 10 l of water should be used.
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Curing salt 100g/200g/400g/1000g Best Quality! Curing salt is a mixture of evaporated salt and sodium nitrite. - wet: for the preparation of brine, 1 kg of pickling salt per 10 l of water should be used.
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The addition of antioxidant reduces the amount of residual nitrite, limiting the formation of nitrosamines effectively. It is also an excellent stabilising agent. Wet curing: pour 58-65 g of curing salt into 1 L of cold water.
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Nitrite Pickling and Curing Salt. FOOD GRADE NITRITE PICKLING SALT. Adds a pickling aroma to the product.
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Cure #2 (Prague Powder Number Two) - Instacure #2. Often referred to as PINK salt it should NOT be confused with Himalayan salt. our Prague powders contain NO anti-caking agents.
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Once cured you can cook and serve as salt beef, or cover in crushed coriander and black pepper and hot-smoke to finish as Pastrami. Salt Beef Complete Cure Mix. Make your own, beautifully spiced Salt Beef with our complete dry cure mix.
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You will prepare exquisite scalded or smoked sausages quickly and easily and extract unique, traditional flavour from them. Try out our proven, traditional recipe for 5 kg of krakowska sausage. Ingredients : non-iodised salt, seasonings (coriander, white pepper, granulated garlic, allspice, caraway, sodium nitrite. ).
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The hams so prepared are suitable for cooking, scalding or roasting in low temperatures up to 150°C. Bring it to boil and leave it to cool down. Put the ham (best in two pieces weighing about 1 kg each) into a container with the curing brine prepared.
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