Tongmaster Seasonings

Saltpetre - For Curing Meats

Saltpetre is used as an essential ingredient for curing meats.

  •          It gives a characteristic pink colour to bacon, salamis and all dried/cured meat.
  •          Can be used for dry curing or as a brine solution.
  •          Preserving stabilises the colour of lean tissue, adds a distinctive flavour and acts as an antioxidant.

Liquid cure method:

  •          Weigh out 900g of cold water into a large clean tub
  •          Add 2g of saltpetre and 98g salt and stir until completely dissolved.
  •          Submerge meat in the solution and store below 5°C
  •          Leave to cure for approx. 3-5 days
  •          Remove the meat, rinse and drain.

Supplied in a 100g pack

Item Specifics
Price: £ 2.99
Product Code: TM01774 Series
Availability: In Stock

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