JELUX Curing Salt 1 kg - Nitrite for Meat Processing Making Meat, Cold Cuts & Sausages Dry and Wet Curing, Pickling Sausage

Use and dosage: when wet curing 58-65 g on 1 litre of water (with optional spices, 7-14 days in the fridge), when curing meat pieces dry 18-25 g directly (3-7 days depending on thickness) and for sausage making 13-17 g per kg of meat mass with a resting time of approx. 24 hours. Controlled setting: supports even salting of meat during wet and dry curing. This allows you to achieve reproducible results, regardless of whether smaller portions or larger pieces of meat are processed. Colour and taste stability: contributes to the formation of the typical reddish meat colour and supports the characteristic aroma of cured products. Particularly relevant for ham, kassler or sausages. Microbiological safety: helps to control the growth of unwanted micro-organisms and supports stable processing. This makes the curing process safer. Practical packaging: resealable bag protects against moisture and allows for clean, portioned removal. Suitable for long time use.