Cure salt for meat by Agnex

Curing salt is a mixture of evaporated salt and sodium nitrite.

It has many functions during processing of meat:

• provide microbiological stability, primarily they move away the risk of contracting botulism.
• preserve meat
• give meat a pink color
• adds spicy flavor.Recommended dosage:
• dry: 15-20 g per 1 kg of meat,
• wet: for the preparation of brine, 1 kg of pickling salt per 10 l of water should be used.Meat can pickle in 3 ways:
• dry rubbing them with dry spices,
• wet with keeping them in the brine consisting of boiled water and spices.
• combining the two techniques: first dry, then adding water to the meat.
  

PZH atest Country of origin: Poland

CAUTION

• Sodium nitrite is toxic !
• For food use only.
• The legislation limits the use of sodium nitrite in meat products to a maximum amount added of 150 mg/kg, and in sterilised meat products (F0 > 3), to 100 mg/kg.

More information on nitrite salts can be found in Food Additives
Legislative guidance on compliance with the UK Food Standard Agency.

The product in the brown doypack is exactly the same as the product in the coloured doypack, packed by the manufacturer especially for our company in order to optimise shipping costs and provide our customers with a good product at an even more affordable price.