Saltpetre for Meat Curing BROWIN 410010 20 g

Saltpetre for meat curing by BROWIN (Model Code: 410010) is an essential additive for anyone preparing homemade meats. This product ensures the perfect taste, appearance, and shelf life of your meat.

• Indispensable for the production of homemade processed meat - alongside kitchen salt, saltpetre is a fundamental ingredient in meat curing.
• Decisive for flavor and aroma - curing enhances the meat, imparting a distinctive flavor and aroma.
• Retains the pink color of the meat - ensures that the meat maintains its appropriate color.
• Longer shelf life of homemade products - saltpetre has a preservative effect, allowing you to enjoy your favorite meats for an extended period.
• Safe and healthy preservation - the potent bacteriostatic properties of saltpetre help protect homemade products against bacterial growth, particularly that of Clostridium botulinum, which produces the botulinum toxin.

Potassium saltpetre - suitable for curing any type of meat. Also known as potassium nitrate (KNO₃), this colorless crystalline salt (E 252) is used in traditional meat curing methods. Besides kitchen salt, potassium saltpetre is one of the most important additives for curing meat, not only extending its shelf life but also preserving its pink color. How does this work?

During the initial curing stage (right after adding saltpetre, kitchen salt, and seasonings), nitrate ions from the saltpetre are converted to nitrites (in an amount not greater than the myoglobin content) with the help of natural enzymes in the meat.

In the next stage, the nitrite ions react with myoglobin – the protein responsible for the (unstable) pink color of meat. This reaction produces nitrosomyoglobin, which has a stable pink color, remaining unchanged even at higher temperatures.

Why is it beneficial to use potassium saltpetre?

Using potassium saltpetre while curing homemade processed meat guarantees:

• Preservation of the pink color of meat (kitchen salt alone may turn the natural meat color beige-grey).
• Enhancement of the delicious meat flavor.
• Strong bacteriostatic properties – particularly effective against bacteria that generate the botulinum toxin.
• Extended freshness – meat cured with saltpetre does not show any tendencies to develop a slimy film.

Recipe for Maturing Tenderloins – for 1 kg

Ingredients:

• 1 L of cold water
• 0.2 g of bacterial cultures for seasoned sausages
• 1.5 g of potassium nitrate
• 4 g of sugar
• 90 g of salt

Preparation:

Thoroughly clean the tenderloins, immerse them in the marinade, and leave them at room temperature for 24 hours. Then place the tenderloins in the fridge for 5 days. After that, remove them from the fridge, dry, and season the meat with a mix of herbs (wild garlic, smoked paprika, marjoram, thyme). Allow it to dry at room temperature for 2–3 days. If desired, you can carry out additional smoking using cold smoke for 8 hours. After smoking, let the tenderloins mature at a temperature below 20°C for 4 days. When the tenderloins lose approximately 30% of their weight, vacuum pack them and store for at least a month.

Ingredients: potassium nitrate, anti-caking agent: magnesium hydroxycarbonate.

Please note!

• This product is not meant for direct consumption.
• Best before: see the packaging for the best before date and batch number.

Packaging dimensions:

• Length: 7.5 cm
• Width: approximately 0.5 cm
• Height: 10.8 cm