WildRebellen curing mixture for wild smoked meat

Aromatic natural spices for the preparation of game meat and more. Homemade smoked meat from local game is a real treat: The WildRebellen curing mixture with coarse nitrite curing salt, fine spices, and strong herbs makes smoked meat a delicacy! Application: Simply add 45 g of the mixture per kilogram of game meat, massage it in, and store vacuum-sealed (a Ziplock bag works in a pinch) in the refrigerator. Occasionally turn the bag over and massage the resulting brine into the meat. After about 3 weeks, remove the cured product and let it dry in a cool place for a day. During this time, the salt content in the meat will also balance out a bit. This curing process allows for skipping the soaking of the cured product. The herbs and spices can remain on the meat and be smoked along with it. Cold smoke in several stages. If there is no own smoking cabinet, the local butcher will surely be happy to help. Recipe: For each kilogram of meat, about 45 g of curing mixture is evenly mixed in. Ingredients: NPS (E250), sugar beet*, garlic*, pepper*, juniper*, lavender*, rosemary*, coriander*
*from organic farming

Packaging units:
250 g in a doy-pack (paper bag with a viewing window) for about 5 kg of game meat.
1000 g in an aluminum bag for about 20 kg of game meat.