Salamurin - 1.000g
Salamurin is used to make all kinds of sausages and to salt meat and bacon for smoking.
Use: Mix the meat well with a mixture of Salamurin and spices and then place in a cool place to a temperature of + 8 ° C. The salting of minced meat for making sausages takes a maximum of 24 hours. The meat and bacon for smoking are salted for 7 to 21 days, depending on the size of the pieces of meat.
Dosage: from 200 g to 300 g per 10 kg of body weight
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