• HELPS MEAT KEEP ITS COLOUR.

Proportions for 5kg of meat: Add 1 teaspoon of ground pepper, 2 teaspoons of marjoram, 2 bay leaves, 5 dried allspice berries, 12 juniper berries, several dried cloves, a pinch of dried coriander and thyme (you can also use a ready-made mix of curing spices) to 2.5l of water. Boil the mixture for 10 minutes. Add 10g of potassium saltpeter (1/2 of the package), 20-40dag of salt and 1 teaspoon of sugar to the cooled brine and mix thoroughly. Use a syringe with a 1mm-thick needle to prick the carcass and inject approx. 100 ml of the brine into it. The injection sites should be evenly spaced. Place the meat tightly in a stone or enamel pot and pour in the rest of the brine (the meat must be completely covered). Cure for 7 to 9 days in 4oC-8oC, turning the meat every 2 to 3 days. Cured meat may be cooked, smoked, baked or grilled. Ingredients: - Net weight: 100g per 50kg of meat, 1. SPECIFICATION Potassium saltpeter - potassium nitrate (KNO3) - a colourless, crystalline salt (E 252) used to cure meat in a traditional way. Potassium saltpeter (potassium nitrate) is, next to the table salt, the most important additive used for meat curing; it guarantees not only the extension of meat's shelf-life, but also the preservation of the meat's pink colour. The instructions for use are provided on the packaging. At the first stage of curing (immediately after adding saltpeter, table salt and spices), nitrate ions present in the saltpeter are reduced to nitrites (in the a no larger than the myoglobin content), due to the natural enzymes of the meat. At the second stage, nitrite ions react with myoglobin - the protein responsible for the pink, however impermanent, colour of the meat. The product of the reaction is nitrosomyoglobin, characterised by permanent, pink colour, even in higher temperatures. 2. ADVANTAGES Potassium saltpeter (potassium nitrate) is, next to the table salt, the primary additive used for meat curing.