Praganda - Speed salt, butcher's salting pickling mixture 250 g
Solící řeznická nakládací dusitanová směs s cukry pro domácí uzené masné výrobky
| Code: | 03672 |
| EAN: | 8595005007021 |
| Producer: | Solné mlýny, a.s. Olomouc |
| Brand: | Praganda® (web) |
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Smoked meat - pieces of meat are salted with PRAGANDA mixture (20 - 30 g/1 kg of meat). The salted meat is left in a cool place for about 2 days. It is then covered with liquor (100 g of PRAGANDA per 1 litre of Water) and left to rest for up to 10 days in a refrigerator, and it is recommended that the meat be recooked after 2-3 days. Smoke the cured meat in the usual way.
Homemade sauSages - add about 25 g of PRAGANDA to 1 kg of chopped meat, mix and leave in the refrigerator for 1 - 2 days. Add the other ingredients (spices, garlic, etc.), mix, fill the intestines and lose.
Rock salt 98 %, sugar, sodium nitrite, Dextrose, Starch syrupcontent of sodium nitrite: max. 0,3 %
Store at temperatures up to 30 °C and relative humidity max. 70 %. Protect from children. Danger if ingested.
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Smoked meat - pieces of meat are salted with PRAGANDA mixture (20 - 30 g/1 kg of meat). The salted meat is left in a cool place for about 2 days. It is then covered with liquor (100 g of PRAGANDA per 1 litre of Water) and left to rest for up to 10 days in a refrigerator, and it is recommended that the meat be recooked after 2-3 days. Smoke the cured meat in the usual way.
Homemade sauSages - add about 25 g of PRAGANDA to 1 kg of chopped meat, mix and leave in the refrigerator for 1 - 2 days. Add the other ingredients (spices, garlic, etc.), mix, fill the intestines and lose.
Rock salt 98 %, sugar, sodium nitrite, Dextrose, Starch syrupcontent of sodium nitrite: max. 0,3 %
Store at temperatures up to 30 °C and relative humidity max. 70 %. Protect from children. Danger if ingested.
