Curing salt, curing salt

Curing salt is one of the oldest methods of ensuring the microbiological stability of meat and reducing the risk of botulism. Curing salt perfectly preserves meat. The sodium nitrate compounds contained in pickling salt bind hemoglobin and give it a pink color. Pickling salt does not need to be mixed with additional ingredients. Curing salt itself is not a substitute for regular table salt and cannot be used as a seasoning. So how to use it to make the meat tasty? There are many methods of curing, e.g. dry curing or wet curing. Curing salt used in the production of sausages, curing by injection. Below you will find our suggestions for preparing the appropriate wet brine.
About 0.4 liters of water should be prepared for 1 kg of meat. Then, for every liter of water, about 8-10 grams of curing salt should be given. However, these are not fixed values, each of us has our own taste and should adjust the amount of curing salt to our own taste. The last stage is to put the meat into, for example, a stone pot and leave it for some time (from 4 to 10 days). It is important that the meat is completely submerged in the brine. The meat should be turned every two days so that it develops even flavor on all sides. You can learn more about curing with curing salt from our article - Curing meat - how to cure meat for smoking with curing salt?