Prymat - curing salt for meat, net weight: 14.1 oz XL pack (400 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 blend ensures juicy, aromatic 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

• Generous pack: 400 g (14.1 oz) seasons up to 8 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 tbsp of curing salt per pound 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 tbsp of curing salt per 1 qt 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—master the art of curing with Prymat’s curing salt.

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