Information
Curing Salt with Vitamin C (400g)
This is a specially developed curing salt enriched with sodium ascorbate (Vitamin C). The product is essential for anyone making cured meats, bacon, or sausages at home, as it ensures both food safety and the appetizing red color known from professional meat products.
|
✔ Prevents Bacterial Growth
|
✔ Preserves Red Color
|
|
✔ With Antioxidant (Vit-C)
|
✔ For Dry & Wet Curing
|
The main function of curing salt is to protect against dangerous bacteria such as Clostridium botulinum. However, the addition of Vitamin C (antioxidant) offers several benefits: It reduces residual nitrite, limits the formation of nitrosamines, and accelerates the process that gives the meat its lasting, fresh color.
Instructions and Dosage
The product can be used for dry curing, brine curing, and in sausage mince:
- Dry Curing (Meat Pieces): Rub 18-25 g salt per kg of meat. Cure in a refrigerator for 3-7 days (rule of thumb: 1 day per 1 cm thickness).
- Dry Curing (Sausages/Ground Meat): Mix 13-17 g salt per kg of ground meat along with your favorite spices. Leave the mix in a refrigerator for 1 day before stuffing.
- Wet Curing (Brine): Dissolve 58-65 g salt in 1 liter of cold water. Optionally add 4 g of sugar. Cure the meat in the brine for 7-14 days in a refrigerator.
Specifications
| Weight | 400 g |
| Ingredients | Non-iodised salt, sodium nitrite, sodium ascorbate (Vit C) |
| Type | Without herbs (Pure blend) |
| Application | Universal for meats (curing, smoking, maturing) |
FAQ
Why does the salt contain Vitamin C?
Vitamin C (sodium ascorbate) acts as an antioxidant. It makes the process more efficient, ensures better color development, and reduces the formation of undesirable substances (nitrosamines).
Can I use regular table salt instead?
No, for curing and cold smoking, you should use curing salt to be protected against botulism bacteria, as well as to achieve the characteristic red color and flavor.
