Bearded Butchers Curing Salt (Sodium Nitrite), 1 oz – DIY Meat Curing for Jerky, Sausage, Snack Sticks & Preserving, Pre-Portioned for Up to 25 lbs of Meat, No Added Dyes

Won a prize for summer reading and got a gift cert to a butcher shop. Asked for corned beef, and got a raw hunk of beef about 5 pounds big. So I found a recipe for making my own corned beef, but needed this product - curing salt, also known as Sodium Nitrite. Not much, just a tablespoon I believe. And 2 weeks later, filled with days of refrigeration and turning the beef, I finally completed the process today, and can attest to the fact that this makes corned beef! It cured that free hunk of meat very well, although I'd probably lower the amount next time, as it was pretty salty, but I also didn't know how thoroughly I had to wash off the brine because I'd never done it before. But Martha Stewart knew, and next time, I will too! If you do a lot of curing, this might not be a huge amount to you, but to me, it's a lifetime supply probably. The quality is good. Color not off-putting. No off smells. I felt like I got value for my money, since I turned that piece of beef into that magical product that can make me many sandwiches in the days ahead. I'm very happy I ordered, and happy it worked! Hurrah for being 60 and still being able to learn new skills. My father, who was a butcher's son and probably could have helped me with this process, would have been proud. Next job. Building a smoke house! This works and I've put it into a normal spice jar to keep it with the rest of my cooking supplies for the next time. A+ happy with it. And yes, I do love the name.

I use these seasonings for making summer sausage and they are excellent quality and always as described 1

Era muy poca cantidad