Prymat - curing salt for meat, net weight: 1.76 oz (50 g)

Extend shelf life, enhance color, and deepen flavor in your homemade charcuterie with Prymat’s finely‑grained curing salt. Expertly balanced for both dry and wet curing methods, this premium 50 g pack seasons up to 1 lb of meat, letting you craft perfect roasts, hams, sausages, and more.

Key Features

• Premium purity: Crystal‑white, ultra‑fine sodium chloride—no discoloration or cloudiness

• Balanced nitrite level: Contains sodium nitrite (E 250) for safe preservation and that signature pink hue

• Dual‑method versatility: Ideal for both dry‑cure and brine‑cure applications

• Perfect for small batches: 1.76 oz (50 g) seasons up to 1 lb of meat

How to Use

Dry‑Curing Method

1. Prepare the meat
   Pat your cut (ham, pork shoulder, bacon, etc.) dry with paper towels.

2. Rub with cure
   Massage 1 tsp of curing salt per 8 oz (≈225 g) of meat, ensuring even coverage.

3. Rest & turn
   Place in a sealed container or plastic bag in the fridge (34–40 °F / 1–4 °C) for 5–20 days, turning every 2–3 days.

4. Finish
   Rinse off excess salt, pat dry, then smoke, roast, or cook as desired.

Wet‑Curing (Brine) Method

1. Mix the brine
   Dissolve 1 tsp of curing salt per 1 cup (240 mL) of water.

2. Season & submerge
   Add aromatics (e.g., rosemary, bay leaf, allspice, cloves, coriander) and fully immerse the meat.

3. Refrigerate & wait
   Cure in the fridge for several days to two weeks, depending on size.

4. Cook or smoke
   Rinse, pat dry, then proceed with cooking or smoking.

Tip: For quick injection brining, use the same salt‑to‑water ratio and inject evenly throughout the muscle.

Ingredients & Allergen Information

• Ingredients: Sodium chloride, sodium nitrite (E 250), anti‑caking agent (E 536)

• May contain traces of: Eggs, milk (including lactose), soy, mustard, celery, peanuts

Safety & Usage Notes

• Not for table use: Do not substitute curing salt for regular cooking or finishing salt.

• Follow ratios precisely: Overuse of nitrite can be harmful; always measure carefully.

• Storage: Keep in a cool, dry place out of reach of children.

Transform fresh cuts into flavorful, long‑lasting delicacies—perfect for small‑batch curing with Prymat’s 1.76 oz curing salt.