Prymat fine-grained curing salt gives meats juiciness and an appetizing, pink color. It is irreplaceable for curing, smoking and preserving meats, especially pork and game. Curing keeps meat fresh, has the right color and consistency for longer. We also recommend Prymat fine-grained curing salt for preparing excellent marinades. It is therefore an essential product for every lover of perfectly prepared meats.
HOW TO USE: Prepare meat, curing salt and water in the amount according to the dosage table on the package. Add spices of your choice to the water, e.g. black peppercorns, bay leaves, whole allspice Prymat, fresh garlic. Bring the water with spices to a boil, cook for 5 minutes and set aside to cool. Transfer the meat to a container and pour in the prepared brine. The brine must cover the meat. Cure the meat for 10 days at 2-6°C. Turn the meat over in the brine every 2 days to better distribute the brine in the meat. Rinse the meat before smoking. After curing, the meat should be heat treated.
After curing, the meat should be heat treated. Curing salt is not intended for direct consumption.
We recommend wet-curing the meat, i.e. in brine.
We recommend injecting larger pieces of mseat with brine.
50g