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Pekla - curing salt with spices | Salt for meat | Saltpetre

Pekla, curing salt with herbs is intended for making salt brine, curing, injecting or dry rubbing-in.
Curing allows the meat to remain appetisingly pink, while the herbs present in the mix ensure its excellent taste.
Wet curing recipe for 2 kg of meat: Pour the package contents into 1L of water and boil. Put 2 kg of meat rather tightly in a container (a marmite or a pickling barrel)) and pour over with cooled down brine. Optionally, add 1-2 sliced garlic cloves. Cure at 4-6 temperature for a 7-14 days period, turning every other day. The meat is suitable for cooking, smoking, roasting or grilling.
Net weight: 67g
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