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Curing salt with herbs for traditional sausage 65g

Temporarily out of stock


Curing salt with herbs for traditional sausage 65g

2,95 €
In stock

Product description

... because homemade means better! Curing salt with a mix of herbs and spices that is excellent for preparing cooked and smoked sausages. Thanks to curing, the meat retains its appetising colour and becomes microbiologically stable. Meanwhile, the herbs and spices included in the mix provide it with excellent taste and extraordinary aroma.

Recipe for Traditional Sausage

Prepare the following: 600 g of pork shoulder, 500 g of pork neck, 400 g of bacon, 200 g of pork fat, 200 g of beef, 100 g of pork loin, 100 ml of water, 1 pack of “Pekla” for standard sausages, and pork intestines. Grind the pork neck, pork shoulder and pork loin with a meat grinder using the mesh size of 12 mm. Grind the bacon and pork fat with a meat grinder using the mesh size of 8 mm. Grind the beef twice using the smallest mesh size available. Add 100 ml of cold water to the beef and knead it until white mush appears. Next, combine all types of meat together, add the content of 1 pack of “Pekla”, and knead thoroughly. Leave in a refrigerator for 24 h. 20 minutes before taking the meat out of the refrigerator, prepare the pork intestines. Rinse the meat thoroughly and leave it in lukewarm water. Take the meat out and knead it for a while longer. Then taste it and season it to taste, if necessary. Use the sausage stuffer to fill the intestines (do it quite tightly, but in such a manner as to enable twisting and forming the sausage). Leave the sausage to dry for about 1-2 h in room temperature. It is best to hang them for that purpose, e.g. on a meat smoking stand. After the sausage has dried, move it to the smokehouse and smoke it in the temperature of 50-60°C for 1.5 h (until it turns gold). Next, scald the sausage in water with temperature of 75°C for about 15 minutes (cut off a piece of sausage and check whether it is scalded well).

You can find more recipes at:

Ingredients: non-iodised salt, mix of herbs and spices (granulated garlic, black pepper, marjoram, nutmeg, chilli pepper), potassium nitrate.

Product details

The meats shown in these photos (deer & beef) has been cured/salted with this salt, then smoked, and already eaten. The meats are here only to show how this salt works when cooking, we only ship the salt, no meats are included, sorry.

Shipping costs

DB Schenker pick up parcel, Finland only
7,10 €
Pick-up point: Please select from the list. DB Schenker pick up parcels from our warehouse at Mo-We-Fridays, not daily.
Small package MATKAHUOLTO Finland
12,65 €
The parcel is delivered to the Parcel Pick-up Point nearest to the consignee’s address or chosen within 1-3 workdays. Dispatch and pick-up point Matkahuolto terminal, Matkahuolto agent, Siwa or Valintatalo store or Matkahuolto’s other Pick
Pick up from post ( Finland only
15,00 €
Home delivery with pre notice SMS, in continental Finland
26,00 €
Home delivery service particularly well suited for online and mail order deliveries to addresses in continental Finland. Pre notice SMS included, please follow the delivery from track & treace service provided.
DB Schenker pick up parcel for parcels including charcoal, Finland only
10,90 €
Pick-up point: Please select from the list.
Pick up from store (at Tuusula)
0,00 €
Pallet (freight) Helsinki Vantaa Espoo
49,00 €
Pallet (freight)
79,00 €
Heavy shipments to arcipelago or northest Finland
199,00 €

Product bundles

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