Nitrite Salt 5 kg - Curing Salt for Safe Meat Processing

Curing Salt 5 kg: The Salt That Makes Cured Meat Safe

If you make cured sausage, bacon or ham, curing salt is the foundation. This is the salt professional sausage makers use: ordinary salt pre-mixed with 0.6% sodium nitrite (E250), the same standard the Norwegian meat industry has used for decades. The nitrite stops unwanted bacteria during drying and maturing, gives the meat its stable, pinkish-red cured colour and contributes to the characteristic cured flavour. You simply replace the ordinary salt in your recipe, the rest is done at the factory.

Curing salt is the most important protection we have against botulism in meat that is dried, smoked and matured. At the same time it does the job you can see: without nitrite, bacon and cured meat turn grey, with nitrite the colour is bound chemically and the meat stays pink even after frying. The 0.6% concentration is calibrated so that the normal amount of salt in your recipe delivers the right nitrite dose, you never measure nitrite yourself. The 5 kg pack suits those who make sausages and cured meat all season long.

Features

• Maximum safety: Inhibits the growth of harmful bacteria during drying and maturing, with the botulism bacterium as the most important.
• Appetising appearance: Binds the meat's red colour chemically, so cured meat and bacon stay pink instead of turning grey.
• Classic cured flavour: Contributes to the characteristic taste of finished cured meat, the same result as from professional charcuteries.

How to use

1. Follow your recipe as usual, and replace the ordinary salt with curing salt in the same amount.
2. Distribute the salt evenly, knead it well into sausage meat, rub it over the whole surface of whole cuts.
3. Let the meat rest chilled so the nitrite can work before drying, smoking or heat treatment.
4. Store the salt dry and clearly labelled, separate from ordinary table salt.

Dosage guide

Specifications

FAQ Frequently asked questions