Ham curing spice blend 20x300g (Böllér Kft)

Ingredients: nitrite curing salt (edible salt, preservative (sodium nitrite), ground coriander, ground marjoram, ground black pepper, ground nutmeg, ground caraway, ground bay leaf

Store in a cool. dry place at normal temperature!

Suggested use: Mix half of the curing spice thoroughly with 1 kg of table salt, then rub the seasoned salt firmly into the meat. After 3 days, dissolve the other half of the curing spice in 2 litres of water and pour it over the meat. If the brine does not cover the meat, it must be turned or basted daily for 14-20 days, depending on the size of the meat. When curing is complete, rinse the meat, dry it and then smoke it.

Average nutritional values per 100g:
Energy 178kJ/43kcal
Fat 1,7g
Of which saturates0,39g
Carbohydrate 4g
Of which sugars 0,4g
Protein 1g
Salt 92,0g