Fine refined vacuum salt 25 kg

Fine refined vacuum salt 25 kg: the base salt for sausages, brine and curing

Fine refined vacuum salt in a 25 kilo sack, for those who make sausages, cured meats and brine in larger quantities. The salt is 99.8 percent pure, has a fine and even grain and dissolves quickly, both in sausage meat and in water. It contains no added iodine, and is used as a flavouring, preservative and carrier for spices.

The fine grain spreads evenly through the meat and dissolves quickly in brine, so you avoid salt pockets and uneven salting. At 18 grams per kilo of meat, one sack covers almost 1.4 tonnes of sausage. The salt contains no nitrite, so for cured sausage and products that should have a pink colour it is used together with curing salt according to the recipe.

Features

• Large sack: 25 kilos for sausage makers, hunters and anyone salting in large quantities.
• Pure salt: 99.8 grams of salt per 100 grams, with an anti-caking agent so it flows freely.
• Fine grain: Spreads evenly through sausage meat and dissolves quickly in brine.
• No added iodine: Pure sodium chloride with no iodine or additives other than an anti-caking agent.
• No nitrite: Combine with curing salt where the product should have a pink colour.

How to use

1. Weigh out the salt according to the recipe, ideally on a scale that weighs in single grams.
2. Mix salt, curing salt if used, and spices in one bowl.
3. Spread the mix over the meat and knead until it binds.
4. For brine: stir the salt into cold water until fully dissolved.
5. Close the sack well and store it dry.

Dosage guide

Specifications

FAQ Frequently asked questions