Classic Curing Mix NPS-Sugar-Pepper

Name: Klassische Pökelmischung NPS-Zucker-Pfeffer
Total time: 10 min
Ingredients: 70 g Nitritpökelsalz (0,4–0,5% Nitrit); 15 g Brauner Zucker; 10 g Schwarzer Pfeffer, grob gemahlen; 5 g Weißer Pfeffer, gemahlen

RubOtherDryingEasy10 minutes

A time-tested basic curing mix made from curing salt, sugar and pepper, ideal for pork and beef such as kasseler or corned beef.

Ingredients(for 0.1 kg)

Curing salt (0.4–0.5% nitrite)70 g

Brown sugar15 g

Black pepper, coarsely ground10 g

White pepper, ground5 g

Instructions

Weighing

3 Minuten

Weigh all ingredients precisely – the curing salt in particular must be measured accurately.

Mixing

5 Minuten

Combine curing salt, brown sugar, black and white pepper in a bowl and mix thoroughly until a homogeneous blend is achieved.

Filling

2 Minuten

Fill the finished mix into a labelled, airtight jar and store in a cool, dry place. Shelf life: 6 months.

Pro Tip

Never consume curing salt (NPS) on its own – always use it only as an ingredient in the mix and store it safely. Even distribution of the mix is key for a safe and uniform curing result.

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