Sel de Salaison Rose 1 kg Texturestar

SKU: 183620 | Texturestar
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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.

GMO Free GMO Free
Origin: États Unis États Unis
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MSRP:

25,90 CA$

    Quantity:
    Your price:

    21,26 CA$ 21.26 CAD

    25,90 CA$

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    Nutrition Facts
    Serving Size (g/mL) 1 g
    Amount % Daily Value*
    Calories 0
    Fat Total 0 g
    Fat Total Daily Percentage 0%
    Cholesterol 0 mg
    Cholesterol Daily Value Percent 0%
    Sodium 390 mg
    Sodium Daily Percentage 16%
    Carbohydrate 0 g
    Carbohydrate Daily Value Percent 0%
    Protein 0 g

    Ingredients

    Sel, nitrite de sodium.

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    Course

    • PERFECT FOR CURING – Pink curing salt is used as a preservative when making charcuterie, and is a critical part in meat curing and the sausage making process.
    • PRESERVES NATURAL PINK COLOR – Pink curing salt will slow bacterial and fungal growth and preserve the meat’s natural pink color, keeping it appetizing while preventing any risk of food poisoning.
    • TYPES OF MEATS – With this curing salt, you have a plethora of options as to what type of meat you could cure. They range from sausages, brining meats such as ham or turkey, smoking meats such as bacon or pastrami, fish, jerky and corned beef.
    • PROPER DOSING – Nitrites are toxic in high amounts, so to ensure food safety you must use the proper amount - 1oz of the curing salt per 25lbs of meat.
    • GREAT VALUE – At 1oz of pink salt per 25lbs of meat, with a 1Kg bag (about 35oz) you get more than 875lbs of meat worth of curing salt. Save big by curing your own meat at home!


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