Curing salt, various package sizes

Curing salt for food production

for sausage production or for the production of cured meats

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.

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.

Ingredients:

• Table salt,
• Sodium nitrite E250 0.6%

Anti-caking agent:

• Potassium hexacyanidoferrate (II) E536

Available in various package sizes:

• 1.0kg in DoyPack (resealable refill pack)
• 1.3kg in a plastic container (resealable, including dosing spoon)
• 5kg in foil bags
• 12kg in a plastic drum (resealable screw cap)
• 25kg in a bag (postage costs included)

Preparation of a pickling brine:

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.

Making your own pickling spice:

• 60g curing salt
• 5g white sugar
• 5g dextrose
• 5g black pepper
• 2.5 bay leaves
• 12 juniper berries
• 10 drops of lemon juice

Thoroughly mix all the ingredients in a bowl, then the mixture is ready and your piece of meat can be cured in it.