Praganda - Quick Salt, butcher's curing mixture 250 g

Professional mixture for curing meat – for excellent flavor, consistent color, and shelf life.

Quick Salt Praganda represents a proven butcher's curing mixture designed for salting and preserving meat. It is suitable for both home and professional production of sausages, ham, bacon, sausages, and other meat specialties. The composition combines table salt and sodium nitrite (E250), which extends the shelf life of meat, maintains its naturally pink hue, and suppresses the growth of undesirable microorganisms.

It is used cold and hot, for both dry and wet curing of meat.

Properties:

• Traditional butcher's mixture proven by generations
• Extends the shelf life of meat due to the preservative effect
• Maintains the naturally pink hue of meat
• Designed for home processing as well as professional operations
• Suitable for curing, smoking, cooking, and drying meat
•     Weight: 250 g

Composition:

•     Edible salt (NaCl)
•     Preservative: sodium nitrite (E250)

Usage:

•     Dry curing: Rub the mixture evenly into the meat and let it sit in the refrigerator according to the recipe (usually 5–10 days).
•     Wet curing: Dissolve in water in the recommended ratio (usually 20–25 g per 1 kg of meat or 1 l of water), immerse the meat and let it rest.
•     Recommended dosage: about 20–25 g per 1 kg of meat (depending on the type of meat and preparation method).