Cured meat set for curing HAM maker + bonus

CURED MEAT SET for curing HAM MAKER + BONUS We offer a Mega Set for home processing. Thanks to our offer, you can produce fully organic, preservative-free, and additive-free high-quality cured meats at home. WE ALSO OFFER OTHER CURED MEAT SETS. RECOMMENDED!!! We offer a Mega Set for home processing. Thanks to our offer, you can produce fully organic, preservative-free, and additive-free high-quality cured meats at home. WE ALSO OFFER OTHER CURED MEAT SETS. RECOMMENDED!!! The set includes: 1. HAM MAKER - made of stainless steel. Allows preparation of up to 1.5 kg of meat product at once. In the center of the lid there is a socket with a hole enabling direct measurement of the meat filling temperature. A thermometer is used for this purpose. 2. Plastic bags for ham maker - 20 pcs 3. MEAT ROASTING THERMOMETER - Solidly made stainless steel thermometer ideal for roasting various types of meat. The special scale precisely indicates the ideal roasting temperature for poultry, pork, veal, lamb, and beef. Perfect for the ham maker. The thermal sensor is located between 1.3 cm and 5 cm from the tip of the probe. Technical data: - temperature range: from 0°C to 120°C - measurement accuracy: +/-2°C 4. COUNTRY HAM MARINADE 500 grams / 5l brine Marinades are an important ingredient of meats that must be marinated before thermal processing to give them the right taste and aroma. Marinades make the meat more tender, juicy, and diversify the flavor of your homemade delicacies. The Country Ham marinade is a complete mix intended for preparing brine with curing salt, used for smoked meat production. This portion is ideal for home use. Ingredients: Herbs and natural spice extracts, curing nitrite salt, salt, sugar, dextrose. 5. BACON MARINADE 500 grams / 5l brine Marinades are an important ingredient of meats that must be marinated before thermal processing to give them the right taste and aroma. Marinades make the meat more tender, juicy, and diversify the flavor of your homemade delicacies. The bacon marinade is a complete mix intended for preparing brine with curing salt, used for producing smoked meats with bacon flavor. This portion is ideal for home use. Ingredients: Herbs and natural spice extracts, curing nitrite salt, salt, sugar, dextrose. 6. GRANDMA LEOKADIA'S RECIPE - curing mix 40 grams Traditional meat curing mix. Carefully selected spices that give a unique taste and aroma to meats prepared at home. Recommended for pork, beef, veal. Ingredients: coriander, juniper berry, pepper, allspice, bay leaf, cloves. Net weight: 36 g per 10 kg of meat. Contains no preservatives or monosodium glutamate. 7. GRANDFATHER FELIX'S SECRET - curing mix 40 grams Enriched spice mix for meat curing 36 g - for 10 kg of meat. An excellent blend of aromatic herbs and spices that enhance the flavor and aroma of meats prepared at home. Especially recommended for pork, beef, veal, lamb, and game. Ingredients: coriander, juniper berry, pepper, allspice, bay leaf, marjoram, thyme, rosemary, savory. Contains no preservatives or monosodium glutamate. 8. POTASSIUM NITRATE for meat curing weight 20 g Ideal for curing pork, beef, and veal. Cured meat can be boiled, smoked, roasted, or grilled. Ingredients: - Net weight: 20 g per 10 kg of meat, - Potassium nitrate E252 9. ABSOLUTELY FREE!!! CURING SALT 1000 grams!!! Ingredients: Sodium chloride, sodium nitrite. Usage: Thoroughly rub the meat and leave for 24 hours, then rinse thoroughly with water. The curing mix is an important ingredient in preparing brine combined with our marinades for homemade cured meats production. Here are some recipes for ham maker products: Neck and smoked bacon ham Ingredients: 800 g pork neck 400 g raw smoked bacon 20-23 g salt 2 g potassium nitrate pinch of black pepper pinch of allspice bay leaf sprig of fresh rosemary clove of garlic 70 ml water flat teaspoon of gelatin Preparation method: Cut the neck and bacon into 3 x 3 cm pieces and lightly pound with a mallet, grind the bacon. Put both ingredients into a bowl and add curing salt and spices, knead the mixture for at least 15 minutes. Cover the bowl and place it in the refrigerator for 24 hours. After 12 hours, knead for about 10 minutes. After 24 hours, add water, flat teaspoon of gelatin, press in the garlic clove and knead again. Put everything into the ham maker and press very tightly. Close the container. Simmer in a water bath at 80-90°C for 2.5 hours. After cooling, remove the dish from the ham maker. Pork luncheon meat Ingredients: 550 g meat