Languages
- Cheese starter kits
- Dairy equipment
- Accessories and small equipment
- Cheese molds
- Molds for butter
- Rennets
- Starter cultures
- Moulds starters
- Starter cultures for yoghurt, kefir and probiotics
- Excipients, enzymes, salt
- Cheese coatings
- Packaging
- Pots, pans
- Transport and milk collection (churns, milking cups, containers, canisters)
- Zootechnics, animal husbandry
- Yoghurt makers
- Fruit Preparations
- Toppings and additives for ice cream, desserts, and cakes
- Spices
- Smoking
- Milking machines
- Elegant cheese boards and cutting boards
- Protective clothing, detergents, health and safety
- Services - logos, labels, leaflets, etc.
- Serowar.pl Sweets
- New products
- On sale
Payments
Curing salt for homemade meat products and cold cuts
Regular price:
product unavailable
add to wish list
Description
Curing salt – for carefully prepared homemade meat products
Homemade ham or sausage starts with proper meat preparation. Curing salt is a ready-made blend of salt and nitrites intended for curing meat products.
Curing is a method of preserving meat. Measure the blend precisely and distribute evenly, following the recipe and pack instructions.
Product dosage: approximately 15–25 g per 1 kg of meat or sausage mixture. Do not increase the dose arbitrarily. Curing salt is not suitable for direct consumption and is not a substitute for ordinary seasoning salt.
Pack: 0.66 kg. A convenient size for successive homemade batches of meat products.
Inni klienci kupili również
€1,627.67
€22.09
€1,453.49