Praganda - Quick Salt, Butcher's Curing Mixture 250 g

Professional curing mixture for meat – for perfect taste, color, and shelf life.

Praganda quick salt is a proven butcher's curing mixture designed for marinating and preserving meat. It is ideal for home and professional preparation of sausages, hams, bacon, salami, and other meat products. The mixture contains table salt and sodium nitrite (E250), which ensures a longer shelf life of the meat, preserves its pink color, and prevents the growth of undesirable microorganisms.

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

Properties:

• Traditional butcher's mixture – proven by generations of butchers
• Ensures meat preservation – has a conserving effect
• Helps maintain the natural pink color of the meat
• Suitable for home and professional use
• For marinating, smoking, cooking, and drying meat
• Weight: 250 g

Ingredients:

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

Usage:

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