{"title":"Buy curing salt – For aromatic homemade specialties | Fieger.ch","description":"\u003cp\u003e\u003c!-- x-tinymce\/html --\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"p1\"\u003e Want to make your own bacon, sausage, or ham? Then good \u003cb\u003ecuring salt\u003c\/b\u003e is essential! At \u003cb\u003eFieger.ch\u003c\/b\u003e you'll find everything you need for \u003cb\u003ecuring and preserving\u003c\/b\u003e – whether for personal use or direct marketing.\u003c\/p\u003e\n\n\n \u003cp class=\"p1\"\u003eSince 2006, we have been supporting \u003cb\u003ehobby butchers, home growers, and home slaughterers\u003c\/b\u003e throughout Switzerland and Liechtenstein with high-quality ingredients and the right accessories for making your own meat. Whether you prefer traditional methods using nitrites or entirely without additives, you'll find the perfect \u003cb\u003ecuring salt\u003c\/b\u003e for your needs with us.\u003c\/p\u003e\n\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eBuy curing salt\u003c\/b\u003e now and get started – for authentic taste like in the old days! \u003c\/p\u003e\n\n\n\u003chr data-end=\"929\" data-start=\"926\"\u003e\n\n\u003ch2 data-end=\"979\" data-start=\"931\"\u003e The advantages of our curing salt at a glance\u003c\/h2\u003e\n\n\n\u003ch3 data-end=\"1033\" data-start=\"981\"\u003e With or without nitrite – it's entirely up to you.\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e You have the choice: classic \u003cb\u003enitrite curing salt\u003c\/b\u003e for pink color \u0026amp; typical taste – or \u003cb\u003enatural salt without additives\u003c\/b\u003e for alternative recipes.\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"1238\" data-start=\"1202\"\u003e Extends shelf life\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e Curing salt not only provides aroma and appearance, but also inhibits the growth of unwanted bacteria – ideal for preserving meat.\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"1407\" data-start=\"1380\"\u003e Perfectly dosable\u003c\/h3\u003e\n\n\n \u003cp class=\"p1\"\u003eOur blends are \u003cb\u003eprecisely balanced and easy to measure\u003c\/b\u003e – suitable even for beginners. A clean solution for any sausage or ham project! \u003c\/p\u003e\n\n\n\u003chr data-end=\"1574\" data-start=\"1571\"\u003e\n\n\u003ch2 data-end=\"1624\" data-start=\"1576\"\u003e Product selection – from nitrite to natural\u003c\/h2\u003e\n\n\n\u003ch3 data-end=\"1693\" data-start=\"1626\"\u003e The perfect solution for every sausage or meat specialty\u003c\/h3\u003e\n\n\n\u003cul data-end=\"1971\" data-start=\"1695\"\u003e\n\n\u003cli class=\"li1\"\u003e\n\n \u003cb\u003eNitrite curing salt\u003c\/b\u003e for: bacon, raw ham, smoked ham, cervelat, raw sausage, Schübling and much more\u003c\/li\u003e\n\n\u003cli class=\"li1\"\u003e\n\n \u003cb\u003ePure curing salt without additives\u003c\/b\u003e – for allergy sufferers or individual recipes\u003c\/li\u003e\n\n\u003cli class=\"li1\"\u003e\n\n \u003cb\u003eCombination packages\u003c\/b\u003e with matching \u003cb\u003esausage spices, casings or smoking flour\u003c\/b\u003e \n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003chr data-end=\"1976\" data-start=\"1973\"\u003e\n\n\u003ch2 data-end=\"2015\" data-start=\"1978\"\u003e Application \u0026amp; DIY tips\u003c\/h2\u003e\n\n\n\u003ch3 data-end=\"2051\" data-start=\"2017\"\u003e How do I dose correctly?\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e The rule of thumb: approximately \u003cb\u003e18–25 g of curing salt per kilogram of meat\u003c\/b\u003e – depending on the recipe and taste. The thickness of the meat and the curing time are also crucial.\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"2257\" data-start=\"2203\"\u003e Dry or wet curing – which is better?\u003c\/h3\u003e\n\n\n\u003cul\u003e\n\n\u003cli data-end=\"2412\" data-start=\"2258\"\u003e\n\n \u003cstrong data-end=\"2276\" data-start=\"2258\"\u003eDry curing:\u003c\/strong\u003e rub directly into the skin and store in a cool place.\u003c\/li\u003e\n\n\u003cli data-end=\"2412\" data-start=\"2258\"\u003e \n\u003cstrong data-end=\"2325\" data-start=\"2310\"\u003eWet curing:\u003c\/strong\u003e soaking in brine – ideal for even dosing of many smaller pieces\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003ch3 data-end=\"2456\" data-start=\"2414\"\u003e Combine for the best taste\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e Curing salt can be perfectly combined with \u003cb\u003esausage spices and herbs\u003c\/b\u003e – for genuine homemade quality!\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"2605\" data-start=\"2569\"\u003e Cleanliness is paramount.\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e Always ensure \u003cb\u003egood hygiene\u003c\/b\u003e and the correct temperature when curing – this way it stays tasty and safe. \u003c\/p\u003e\n\n\n\u003chr data-end=\"2725\" data-start=\"2722\"\u003e\n\n\u003ch2 data-end=\"2767\" data-start=\"2727\"\u003e Why buy curing salt at Fieger.ch?\u003c\/h2\u003e\n\n\n\u003ch3 data-end=\"2809\" data-start=\"2769\"\u003e Experience \u0026amp; Quality since 2006\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e We know what matters when it comes to home processing – and only supply what we would use ourselves.\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"2966\" data-start=\"2922\"\u003e Complete range for DIY enthusiasts\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e From \u003cb\u003ecuring salt to casings to the smoker\u003c\/b\u003e – everything conveniently from one source, without searching or detours.\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"3130\" data-start=\"3076\"\u003e Switzerland-wide shipping \u0026amp; personal support\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e Simply order online and get started right away – we deliver \u003cb\u003equickly, reliably and directly to you\u003c\/b\u003e . \u003c\/p\u003e\n\n\n\u003chr data-end=\"3240\" data-start=\"3237\"\u003e\n\n\u003ch2 data-end=\"3274\" data-start=\"3242\"\u003e Customer reviews \u0026amp; experiences\u003c\/h2\u003e\n\n\n \u003cp data-end=\"3399\" data-start=\"3276\"\u003e\"Our homemade ham keeps really well and tastes better than the kind you buy in a store!\"\u003cbr data-end=\"3366\" data-start=\"3363\"\u003e\n – \u003cstrong data-end=\"3399\" data-start=\"3368\"\u003eNicole \u0026amp; Patrick, Solothurn\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cp data-end=\"3511\" data-start=\"3401\"\u003e \"Excellent advice, superb salt quality. We now make our raw sausage completely ourselves.\"\u003cbr data-end=\"3489\" data-start=\"3486\"\u003e\n – \u003cstrong data-end=\"3511\" data-start=\"3491\"\u003eUeli K., Thurgau\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eTip:\u003c\/b\u003e Feel free to send us a photo of your specialties – we love to showcase real results on our channels! \u003c\/p\u003e\n\n\n\u003chr data-end=\"3637\" data-start=\"3634\"\u003e\n\n\u003ch2 data-end=\"3675\" data-start=\"3639\"\u003e FAQ – Frequently Asked Questions about Curing Salt\u003c\/h2\u003e\n\n\n\u003ch3 data-end=\"3728\" data-start=\"3677\"\u003e What is the difference between this and regular salt?\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e \u003cb\u003eCuring salt contains nitrite\u003c\/b\u003e , which gives the meat its characteristic color and extends its shelf life. Pure table salt doesn't preserve meat to the same extent, and it tends to turn a slightly grayish color (this can be somewhat counteracted with sugar).\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"3995\" data-start=\"3961\"\u003e How do I dose correctly?\u003c\/h3\u003e\n\n\n\u003cp class=\"p1\"\u003e Most recipes use approximately \u003cb\u003e20\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/span\u003e\u003cb\u003eg of curing salt per kilo of meat\u003c\/b\u003e . Our packaging contains precise instructions.\u003c\/p\u003e\n\n\n\u003ch3 data-end=\"4156\" data-start=\"4112\"\u003e Is there also curing salt without nitrite?\u003c\/h3\u003e\n\n\n \u003cp class=\"p1\"\u003eYes! We also offer \u003cb\u003esalt without additives\u003c\/b\u003e , ideal for allergy sufferers or traditional curing methods. \u003c\/p\u003e\n\n\n\u003chr data-end=\"4277\" data-start=\"4274\"\u003e\n\n\u003ch2 data-end=\"4329\" data-start=\"4279\"\u003e Buy curing salt now \u0026amp; start curing\u003c\/h2\u003e\n\n\n\u003cp class=\"p1\"\u003e Whether you want to make your first ham or perfect your family sausage – with the \u003cb\u003ecuring salt from Fieger.ch\u003c\/b\u003e you lay the right foundation.\u003c\/p\u003e\n\n","products":[{"product_id":"fleisch-poekeln-und-raeuchern","title":"Curing and smoking meat","description":"\u003ch2\u003e Book: Curing and smoking meat\u003c\/h2\u003e\n\u003cp\u003e \u003cu\u003eAbout the book\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e Direct marketing of meat and meat products is worthwhile, as more and more consumers want to know the origin of the products they buy. As a producer, you have numerous options for how you can offer your meat:\u003c\/p\u003e  \u003cp\u003eFresh meat, frozen meat, and especially homemade cured and smoked products are all appealing to buyers. Making cured and smoked meats is quite simple, and with a little practice, you can produce good, high-quality products.\u003c\/p\u003e\n\u003cp\u003e It is important not only to comply with the guidelines and regulations, but also to select the animals for slaughter and to follow the correct procedures for butchering, cooling, curing, smoking, drying, and aging. This practical guide shows you how it's done. It offers detailed instructions and provides you with a wealth of tips and advice.\u003c\/p\u003e\n\u003cp\u003e This will ensure the success of both the products and their marketing! Numerous delicious recipes that your customers will love round off this book.\u003c\/p\u003e\n\u003cp\u003e \u003cu\u003eContents\u003c\/u\u003e\u003c\/p\u003e  \u003cp\u003eComposition and characteristics of meat – Hygiene and legal principles – Business management: Calculation and cost accounting – Meat quality – Butchering – Changes in meat after slaughter – Preservation: Cooling, freezing, heating, drying, curing, smoking – Detailed chapter on curing and smoking – Recipes.\u003cbr\u003e Curing and smoking meat. From ham to spareribs. Bernhard Gahm. 2020. 128 pages, 110 color photos, paperback.\u003c\/p\u003e","brand":"Fieger AG","offers":[{"title":"Default Title","offer_id":47488462029113,"sku":"BS.101","price":19.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0763\/1133\/1129\/files\/fleisch-poekeln-und-raeuchern.jpg?v=1709219337"},{"product_id":"dicklakepruefer","title":"Thick Lake Tester","description":"\u003ch2\u003eThick Lake Tester\u003c\/h2\u003e\n\u003cp\u003e Brine tester for measuring and determining the salt content in a salt bath or brine.\u003c\/p\u003e\n\u003cp\u003e The higher the reading, the higher the salt content in the water.\u003c\/p\u003e\n\u003cp\u003e Additions to the brine, such as sugar, spices and other additives, change the density of the brine and should always be added only after measuring the salt concentration.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eMeasuring scale on the spindle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e 0% water\u003c\/li\u003e\n\n\u003cli\u003e 5% pickled eggs\u003c\/li\u003e\n\n\u003cli\u003e 8% injected roast (shoulder, ham, etc.)\u003c\/li\u003e\n\n\u003cli\u003e 10% injected or pickled ham hock (Gnagi, Wädli)\u003c\/li\u003e\n\n\u003cli\u003e 12-15% pork chop (rippli)\u003c\/li\u003e\n\n\u003cli\u003e 15-17% cooked ham\u003c\/li\u003e\n\n\u003cli\u003e 20% permanent salt\u003c\/li\u003e\n\n\u003cli\u003e 25% ship p.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e \u003cstrong\u003eApplication:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e The hydrometer is placed in the brine and the value is read at the water's surface. Depending on the density of the brine, i.e., its salt content, the hydrometer sinks to a different depth in the liquid.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e Material: Glass\u003c\/li\u003e\n\n\u003cli\u003e Length: 175mm\u003c\/li\u003e\n\n\u003cli\u003e Application at 15°C\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"Fieger AG","offers":[{"title":"Default Title","offer_id":47488528711993,"sku":"9000319","price":15.0,"currency_code":"CHF","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0763\/1133\/1129\/files\/dick_lakepruefer.jpg?v=1709221145"},{"product_id":"wurzpokelmischung-100g","title":"Seasoning and curing mix 100g","description":"\u003ch2\u003e Seasoning and curing mix 100g \u003c\/h2\u003e\n\n\n\u003cp style='color: rgb(33, 33, 39); text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: \"Open Sans\", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-weight: 400; margin-top: 0px; margin-bottom: 1rem; word-spacing: 0px; white-space: normal; box-sizing: border-box; orphans: 2; widows: 2; background-color: rgb(255, 255, 255); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'\u003e \u003cstrong style=\"font-weight: bolder; box-sizing: border-box;\"\u003eApplication:\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003cul style='color: rgb(33, 33, 39); text-transform: none; text-indent: 0px; letter-spacing: normal; padding-left: 2rem; font-family: \"Open Sans\", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-weight: 400; margin-top: 0px; margin-bottom: 1rem; word-spacing: 0px; white-space: normal; box-sizing: border-box; orphans: 2; widows: 2; background-color: rgb(255, 255, 255); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'\u003e\n\n\t \u003cli style=\"box-sizing: border-box;\"\u003e5g per kg of mass \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp style='color: rgb(33, 33, 39); text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: \"Open Sans\", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-weight: 400; margin-top: 0px; margin-bottom: 1rem; word-spacing: 0px; white-space: normal; box-sizing: border-box; orphans: 2; widows: 2; background-color: rgb(255, 255, 255); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'\u003e \u003cstrong style=\"font-weight: bolder; box-sizing: border-box;\"\u003eIngredients:\u003c\/strong\u003e \u003c\/p\u003e\n\n\n\u003cul style='color: rgb(33, 33, 39); text-transform: none; text-indent: 0px; letter-spacing: normal; padding-left: 2rem; font-family: \"Open Sans\", Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-weight: 400; margin-top: 0px; margin-bottom: 1rem; word-spacing: 0px; white-space: normal; box-sizing: border-box; orphans: 2; widows: 2; background-color: rgb(255, 255, 255); font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;'\u003e\n\n\u003cli style=\"box-sizing: border-box;\"\u003e Seasoning and curing mixture with coarse allspice, juniper and pepper for all raw cured products with a Black Forest flavor.\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n","brand":"Fieger AG","offers":[{"title":"Default Title","offer_id":48374538666297,"sku":"BS.1082-1","price":5.95,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0763\/1133\/1129\/files\/wuerzpoekelmischungwebp-8404.webp?v=1761914648"},{"product_id":"poekelsalz-div-gebindegroessen","title":"Curing salt, various package sizes","description":"\u003ch2\u003eCuring salt for food production\u003c\/h2\u003e\n\n\n\u003ch3\u003e for sausage production or for the production of cured meats\u003c\/h3\u003e\n\n\n\u003cp\u003e Curing salt is a mixture of table salt and sodium nitrite; it contributes to reddening and color retention in the production of sausages or cured meats.\u003c\/p\u003e\n\n\n\u003cp\u003e There are two types of curing: dry curing, in which the meat is rubbed with curing salt or layered, and wet curing, in which the meat is submerged in a brine solution in a container. The curing time in brine can last several weeks. The nitrite in the salt prevents harmful bacteria from multiplying; pure table salt or sea salt is not sufficiently effective at killing them.\u003c\/p\u003e\n\n\n\u003cp\u003e \u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cul\u003e\n\n\u003cli\u003e Table salt,\u003c\/li\u003e\n\n\u003cli\u003e Sodium nitrite E250 0.6%\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e \u003cstrong\u003eAnti-caking agent:\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cul\u003e\n\n\u003cli\u003e Potassium hexacyanidoferrate (II) E536\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e \u003cu\u003eAvailable in various package sizes:\u003c\/u\u003e\u003c\/p\u003e\n\n\n\u003cul\u003e\n\n\u003cli\u003e 1.0kg in DoyPack (resealable refill pack)\u003c\/li\u003e\n\n\u003cli\u003e 1.3kg in a plastic container (resealable, including dosing spoon)\u003c\/li\u003e\n\n\u003cli\u003e 5kg in foil bags\u003c\/li\u003e \n\u003cli\u003e12kg in a plastic drum (resealable screw cap)\u003c\/li\u003e\n\n\u003cli\u003e 25kg in a bag (postage costs included)\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e \u003cstrong\u003ePreparation of a pickling brine:\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cp\u003e The basic recipe consists of nitrite curing salt and water. Spices, or even onions and garlic, are then added, and the brine is brought to a boil. Only after it has cooled is the brine applied to the meat.\u003c\/p\u003e\n\n\n\u003cp\u003e \u003cstrong\u003eMaking your own pickling spice:\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003cul\u003e\n\n\u003cli\u003e 60g curing salt\u003c\/li\u003e\n\n\u003cli\u003e 5g white sugar\u003c\/li\u003e\n\n\u003cli\u003e 5g dextrose\u003c\/li\u003e\n\n\u003cli\u003e 5g black pepper\u003c\/li\u003e\n\n\u003cli\u003e 2.5 bay leaves\u003c\/li\u003e\n\n\u003cli\u003e 12 juniper berries\u003c\/li\u003e\n\n\u003cli\u003e 10 drops of lemon juice\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003cp\u003e Thoroughly mix all the ingredients in a bowl, then the mixture is ready and your piece of meat can be cured in it. \u003c\/p\u003e\n\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003cp\u003e\u003c\/p\u003e\n\n","brand":"Genossenschaft Metzgermeister SG","offers":[{"title":"25kg bag","offer_id":56333185745270,"sku":"BS.437-XL","price":54.0,"currency_code":"CHF","in_stock":true},{"title":"1000g refill pack","offer_id":56333185548662,"sku":"BS.437DP","price":3.5,"currency_code":"CHF","in_stock":true},{"title":"1300g can","offer_id":56333185581430,"sku":"BS.437-1","price":5.45,"currency_code":"CHF","in_stock":true},{"title":"5kg bag","offer_id":56333185614198,"sku":"BS.437-5KG","price":12.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0763\/1133\/1129\/files\/poekelsalzjpg-4139.jpg?v=1758627430"}],"url":"https:\/\/fieger.ch\/en\/collections\/poekelsalz-kaufen.oembed","provider":"Fieger AG","version":"1.0","type":"link"}