Ham curing salt 20x1000g (Böllér Kft)

Ingredients: edible salt, anti-caking agent (E535) sodium nitrite (E250)

Store in a cool. dry place at normal temperature!

Serving suggestion: Mix 1000 g of Sonkapác salt with 1000 g of edible salt.

• Rub half of the mixture into approx. 10–12 kg of boned, pre-shaped pork pieces, with or without rind.
• Leave to stand at 8–10 °C.
• After 3 days, dissolve the other half of the salt mixture in 10 litres of drinking water, then pour it over the meat.
• Continue curing for 6–12 days depending on the size of the meat, turning or basting the meat daily if the brine does not cover it.
• At the end of curing, rinse the meat, let it drain, then smoke it.

IMPORTANT! This product is intended for industrial use. It is not suitable for curing meat on its own! It may only be used mixed with ordinary table salt, in accordance with the instructions on the packaging. Keep out of the reach of children!