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Sel de Salaison Rose 1 kg Texturestar
Sa couleur rose fait qu'on en utilise moins, et il s'incorpore mieux à la viande. Le Sel de Salaison Rose est utilisé comme agent de conservation dans les charcuteries, ralentissant les bactéries et croissances fongiques, et assurant une belle couleur rose naturelle. Il est vendu sous plusieurs noms incluant Poudre de Prague. Il est excellent dans les saucisses, viandes saumurées telles que jambon et dinde, ou fumées telles que bacon et pastrami.
Curing salt is not to be used in place of table salt. It contains sodium nitrite, which can be toxic to humans when not used as instructed.
USAGE: Use 4 oz. to 100 lb. of meat to impart 156 ppm sodium nitrite.
WARNING: Can not be used as a substitute for table salt. Keep away from children.
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Sel, nitrite de sodium.
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- PRAGUE POWDER #1: Texturestar curing salt contains 6.25% sodium nitrite, the industry-standard formula for preserving and curing meats in traditional charcuterie and sausage-making applications.
- VEGAN AND KETO-FRIENDLY: This pink curing salt is certified vegan and keto-friendly, making it an ideal choice for home cooks and charcuterie enthusiasts following specific dietary lifestyles.
- CHARCUTERIE ESSENTIALS: Use for curing sausages, brining ham and turkey, smoking bacon and pastrami, preparing smoked fish, making beef jerky, and creating authentic corned beef at home.
- APPLICATION METHOD: Apply at approximately 1 oz of curing salt per 25 lbs of meat to ensure proper preservation while maintaining the characteristic pink colour in your finished cured products.
- 1 KG POLYBAG: This generous package of pink curing salt is made in the United States and provides enough product for approximately 875 lbs of meat curing projects for serious home charcutiers.
Pink Curing Salt is used to preserve a good pink colour. It is sold under several names including Prague powder #1. It's pink to make sure we don't use it as regular table salt and blends better with meat. Pink Curing Salt is excellent for use when making sausages, brining meats such as ham or turkey, or when smoking meats such as bacon or pastrami.