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Good meat stays good. Kotányi Pökelfix protects against microbial spoilage, intensifies the meat color and gives the meat a spicy cured aroma.
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Product Details
Description
Whether cured dry or in brine, curing salt gives meat an appetizing red and protects it from spoilage by germs. In combination with spices and herbs, it prepares meat for smoking and air-drying.
Use of curing salt
For cured meat to have the best flavor, the amount of curing salt must be optimally balanced. Kotányi Pökelfix is suitable for dry curing and wet curing. Rub the meat well with Pökelfix.
More Information
| SKU | ATABFF028 |
|---|---|
| Manufacturer | Kotanyi |
| Manufacturer information | KOTANYI GMBH, Johann-Galler-Str.11, 2120, Wolkersdorf, office@kotanyi.com |
| Totalweight in kg | 2.046000 |
| Country | Austria |
| Shipping restriction to | No country selected |
| Best before date | 20 Feb 2027 |
| EAN Code | 9001414085424 |
| Product amount | 2000g |
| Ingredients list | Iodized table salt (table salt, potassium iodide), sugar, flavor enhancer: monosodium glutamate (E 621), coriander, caraway, pepper, antioxidant: sodium ascorbate (E 301), juniper berries, preservative: sodium nitrate (E 251), garlic, allspice |
| Instruction manual / Tip | DRY CURING: Rub the meat thoroughly with Pökelfix and place it tightly together in a barrel or bucket. The room temperature should be a maximum of +15 degrees C. Curing time: 1 - 2 weeks, depending on the size of the meat. Allow the meat to dry thoroughly before curing and cure slowly. WET CURING: Rub the meat thoroughly with Pökelfix and place it in the surschaff. After 3 days, boil water, allow to cool, and pour it over the meat until it is about a hand's width high. During the curing time, the room temperature should be approx. +8 to +10 degrees C. Curing time: 2 - 3 weeks, depending on the size of the meat. Allow the meat to dry thoroughly before curing and cure slowly. Not suitable for vacuum curing, as oxygen is needed for the reddening process. |
| Storage advice | Keep dry. |
| Additional allergen marking | May contain traces of cereals containing gluten, egg, soy, celery, sesame, milk (lactose) and mustard. |
| Nutritional labeling | Nutritional labeling as follows |
| Nutritional information reference amount | 100 g |
| Calorific value in kj | 291 |
| Calorific value in kcal | 69 |
| Fat in g | 1.6 |
| Thereof saturated fatty acids in g | 0.1 |
| Carbohydrates in g | 6.2 |
| Thereof sugar in g | 5.1 |
| Protein in g | 5.8 |
| Salt in g | 79.9 |
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