Herbal curing salt for delicate ham up to 2 kg of meat 75 g 410021 Browin

The BROWIN Curing Salt for Delicate Ham (Model 410021) is designed to effortlessly create a perfect brine for curing meat, enhancing its unique and delicate flavor. This curing salt opens up various meat processing possibilities, suitable for smoking, scalding, curing, or roasting.

• Easy to use - prepare a perfect brine for curing and injecting into hams, bringing out their unique, delicate flavor.
• One product, many processing possibilities - use it for smoking, scalding, curing or roasting meat.
• A perfectly composed blend - infused with herbs and spices such as juniper berries, allspice, bay leaf, black pepper, coriander, marjoram, and thyme, ensuring the perfect flavor and aroma of your homemade hams.
• Secures the homemade products effectively - thanks to our brine, your meats will retain their beautiful color and gain microbiological stability.
• Efficient packaging - 75 g of curing salt is sufficient for preparing up to 2 kg of ham.

Curing meat using this salt is a pleasure. Thanks to BROWIN's curing salt, you can quickly and easily prepare brine for hams, highlighting their unique flavor. The resulting cured meats not only maintain a beautiful color but also acquire microbiological stability. These hams are suitable for cooking, scalding, or roasting at low temperatures up to 150°C. The blend of herbs and spices ensures excellent flavor and a unique aroma for your homemade products. This curing salt helps your meat remain deliciously pink, savory, and extremely tasty! A 75 g pack can cure up to 2 kg of ham.

Creating your own curing brine is now simpler than ever! Just mix the contents with 1 L of water and bring it to a boil.

How to use:

Pour 1 L of water over the content of the pack. Bring it to a boil and let it cool. Place the ham (preferably cut into two pieces of about 1 kg each) into a container with the prepared curing brine. To accelerate the curing process, inject the meat at several spots with approximately 60 - 80 mL of brine. Cure the meat in a refrigerator for 10-14 days, turning it over every other day. After curing, place the meat into a netting using a special applicator. The hams prepared in this way are suitable for cooking, scalding, or roasting at low temperatures up to 150°C. If you plan to smoke the meat, let it air-dry for a few hours at room temperature after curing. Then smoke it at 50-65°C until it achieves a brown-golden color for around 3-4 hours. Scald the smoked ham in water at a temperature of 75-80°C until the internal meat temperature reaches 58°C.

Ingredients: non-iodised salt, anti-caking agent: E536, spices (juniper berries, allspice, bay leaf, black pepper, cloves), sugar, herbs (coriander, marjoram, thyme), potassium nitrite, sodium nitrite.