If you wish to store meat for later use or prepare it for further processing, applying saltpetre for curing pork, beef and veal is the best solution.

This traditional method of curing meat significantly extends its shelf life and helps to maintain its fresh, pink colour. It also beneficially influences the taste of the meat, at the same time acting bacteriostatic and antibacterial, killing endospores, too. The use of saltpetre containing nitrite ions is at the same time safer and healthier!

Instructions of use for 5 kg of meat:

Add a teaspoon of ground black pepper, two bay leaves, 2 teaspoons of marjoram, 12 dried juniper berries and 5 allspice berries to 2.5 litres of water. Add a couple of dried cloves, a ready curing herbs selection or a pinch of coriander and thyme. Boil for 10 minutes, take off the stove and let cool off. Add 10 g of saltpetre, a teaspoon of sugar and 20 to 40 g of salt. Stir. Inject the ready solution into the meat evenly with a syringe. Then cover the meat with the leftover solution in a stoneware or glazed container. Cure the meat at 4-8ºC for 7 to 9 days, turning the meat over every 2 to 3 days.

Contents: 100 g
Capacity: 50 kg of meat

• Weight: 100 g