Saltpetre - For Curing Meats

Saltpetre is used as an essential ingredient for curing meats.

•          It gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
  
•          Can be used for dry curing or as a brine solution.
  
•          Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.
  

Liquid cure method:

•          Weigh out 900g of cold water into a large clean tub
  
•          Add 2g of saltpetre and 98g salt and stir until completely dissolved.
  
•          Submerge meat in the solution and store below 5°C
  
•          Leave to cure for approx. 3-5 days
  
•          Remove the meat, rinse and drain.
  

Supplied in a 100g pack