Information
Curing Salt with Garlic & Herbs for Ham Cooker (100g)
Make delicious homemade ham with ease! This 100g pack contains a perfectly balanced blend of curing salt, herbs, and spices, measured exactly for preparing 1.1 kg of meat in a pressure ham cooker. It provides both the preserving effect that ensures food safety and red color, combined with a rich flavor of garlic, onion, and traditional herbs.
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✔ All-in-One Blend
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✔ For 1.1 kg Meat
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✔ With Garlic & Herbs
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✔ Ensures Red Color
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The blend consists of a wide range of flavorings, including black pepper, allspice, nutmeg, chili, coriander, mustard seeds, paprika, marjoram, savoury, and lovage. This gives a professional aroma to your ham or pork loin, while the salt protects against bacteria and keeps the meat microbiologically stable.
How to use (Recipe for Ham Cooker)
- 1. Prepare Brine: Pour 1 liter of water over the pack content (100g), bring to a boil, and let it cool down completely.
- 2. Add Meat: Place approx. 1.1 kg of meat (e.g., pork loin or ham) in a container and cover fully with the brine. For best results, inject the meat with 60-80 ml of the brine in several spots.
- 3. Curing: Leave in the fridge (4-8°C) for 5-7 days. Turn the meat every other day.
- 4. Scalding: Remove meat from brine and place it in the pressure ham cooker. Place the cooker in a pot of water (water temp must not exceed 90°C) and scald until the core temperature of the meat reaches 68°C. Cool before serving.
Specifications
| Weight | 100 g (Enough for 1.1 kg meat) |
| Main Ingredients | Non-iodised salt, seasonings (pepper, allspice, nutmeg, chili, caraway, coriander, mustard, paprika), dried onion, garlic (4.4%), herbs (marjoram, savoury, lovage) |
| Preservatives | Sodium nitrite, Potassium nitrate |
| Application | Ham cooker, smoking, curing, roasting (below 150°C) |
