Saltpetre 99.8% Food Grade 200g for Curing

High grade saltpetre which I buy for making salt beef. Good quality product that produces good results every time.

I bought this a few months ago and only now has the weather cooled sufficiently for me to attempt curing. I added .5g of saltpetre per kilo of meat for bacon, put it in a plastic bag with additional salt and spices and left it in the fridge for 10/11 days. After that I removed it from the bag and let it dry a little hanging in a muslin cloth for 5 days. When I cut into it it was an attractive pink colour and it fried up nicely. I use it as a flavouring for beans and stews or bolognese sauces. I rate it 10/10: would highly recommend. But make sure you get good kitchen scales to measure it out and research online for ratios of saltpetre to meat. A little goes a long way.

ran some tests and the purity was better than expected, very good and will buy again

Speedy delivery. Never preserved meat before. I used it to make a spiced beef that has to marinade for 7 days. It called for this in the recipe. I was anxious to preserve meat as never done it before so I also ensured I bought meat that would last the 7 days. Nonetheless the beef was great!

Did exactly as it was expected to. Brine-cured brisket into pastrami, was all nice and red inside.

It's always a bit worrying when a bag of white powder gets posted through your door....but on this occasion I was able to explain to the police that my wife was trying to frame me and it was merely a bag of curing salt for my homemade corned beef. We laughed all the way to the local prison where I spent 24 hours in custody whilst they ran tests on the white powder. I was eventually allowed home to eat my salt beef sandwich and divorce my grass of a wife. All charges were dropped. Snitches get stitches.

Curing. Yes. That’s what I used it for. Definitely not for making a very dark (almost black, some would say) powder. It was very good at “curing”. Wink wink.

Made salt "corned" beef with this. It was an interesting experience to be honest, though I'm not sure we'll ever try it again. We've since discovered that you can make corned beef in a different way. Just remember that you really don't need much of this at all - follow their guidelines carefully for safety. We put the leftovers in a clean glass jam jar clearly marked and kept well away from the regular salt and other condiments - getting them mixed up could have lethal implications.