Herbal Mix for Curing Meat, 35g BROWIN 310001

The BROWIN 310001 Herbal Mix of Spices and Herbs is a perfect blend designed for curing meats, providing an exceptional flavor and aroma to your homemade dishes.

• Great flavor, new packaging - This beloved spice and herb blend comes in a doypack made of barrier film covered with paper and features a convenient ziplock, ensuring long-lasting freshness.
• Universal application - Suitable for venison, pork, mutton, and veal, this blend is excellent for preparing any of your favorite meat dishes, not just cured ones!
• Natural ingredients - The mix includes coriander, juniper berry, allspice, black pepper, bay leaf, marjoram, savory, rosemary, and thyme, ensuring a fantastic aroma and unforgettable flavor!
• No chemical additives - Our blend contains no salt, preservatives, or flavor enhancers. When you choose this product, you can be confident that you are using natural, healthy, and safe ingredients!
• Efficient packaging - A single 35 g sachet is sufficient for curing up to 10 kg of meat, making it ideal for holiday preparations or barbecue gatherings with friends!

If you dream of cured, aromatic, and flavorful meat, and wish to return to the days when food was free from chemicals and artificial additives, our blend of herbs and spices offers the perfect solution. With BROWIN's 'Grandpa Felix's Secret for Curing', you can easily prepare delicious, herb-infused meats using only natural ingredients! Each 35 g pack is enough to cure up to 10 kg of meat, and its universal nature allows usage for various meats including pork, venison, mutton, and veal. Once cured with this blend, the meat will develop a unique aroma and flavor suitable for smoking, roasting, or scalding. Impress your family and friends with high-quality meat dishes!

How to use:

Ingredients for 5 kg of meat:

• 5 kg of meat (preferably in evenly sized portions),
• 2 L of cold water for the curing brine,
• 0.5 L of water for brewing the mix,
• 160 g of curing salt,
• 15 g of sugar,
• 1/2 pack of the spice and herb mix.

Recipe:

Pour 0.5 L of water over half a pack of the mix. Bring it to a boil and then cool it down. Prepare the curing brine using 2 L of water, curing salt, and sugar. Cut the meat into even pieces (about 0.5 - 1 kg each), place them in a curing container, and inject 60 ml of brine per kg of meat. Next, mix the cooled water with the spices and herbs into the remaining brine, stir well, and pour it over the meat, ensuring it is fully submerged. Place a weight on top (e.g., a plate) to keep the meat submerged. Cure the meat in the refrigerator for 10-14 days. Once cured and dried, you can smoke, roast, or scald the meat.

Ingredients: Spices 75% (coriander, juniper, allspice, black pepper, bay leaf), herbs 25% (marjoram, savory, rosemary 5.5%, thyme).

Also check out our meat processing calculator.

Net weight: 35 g

Please note! Does not contain salt, sugar, preservatives, or sodium glutamate. Store in a dry place, away from direct UV light. The facility may process sensitizing products such as mustard, celery, soy, sesame, gluten, and nuts.

Packaging dimensions:

• Length - 11 cm
• Width - 1 cm
• Height - 18 cm