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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.
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Sel, nitrite de sodium.
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- PINK CURING SALT: Texturestar Prague Powder #1 contains 6.25% sodium nitrite, the standard formula used for preserving and curing meats in traditional charcuterie preparation and sausage making applications.
- KETO-FRIENDLY AND VEGAN: This curing salt is certified vegan and keto-friendly, making it suitable for those following ketogenic diets who enjoy preparing their own cured meats at home.
- CHARCUTERIE APPLICATIONS: Use for curing sausages, brining ham and turkey, smoking bacon and pastrami, preparing fish, making jerky, and creating traditional corned beef with authentic results.
- HOW TO USE: Apply at a ratio of approximately 1 oz of curing salt per 25 lbs of meat to ensure proper preservation and to maintain the characteristic pink colour in your finished cured products.
- 1 KG POLYBAG: This generous 1 kg package of pink curing salt is made in the United States and provides enough product for approximately 875 lbs of meat curing projects.
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.
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.