","image":["https://m.media-amazon.com/images/I/6106kZsNn1L.jpg","https://m.media-amazon.com/images/I/51kb1tHBffL.jpg"],"offers":{"@type":"Offer","priceCurrency":"EUR","price":"21.28","itemCondition":"https://schema.org/NewCondition","availability":"https://schema.org/InStock","shippingDetails":{"deliveryTime":{"@type":"ShippingDeliveryTime","minValue":7,"maxValue":7,"unitCode":"d"}}},"category":" herbsspicesandseasonings","review":[{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"S***."},"datePublished":"25 December 2024","name":"no issues with the product","reviewBody":"ran some tests and the purity was better than expected, very good and will buy again"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"S***S"},"datePublished":"8 January 2024","name":"Yeeeeeeessssss. “Curing”.","reviewBody":"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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"E***E"},"datePublished":"18 November 2018","name":"Great value for a high quality product","reviewBody":"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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"4.0"},"author":{"@type":"Person","name":"S***Y"},"datePublished":"10 January 2025","name":"quality","reviewBody":"Really good for making fire starters, i dunked cotton balls into a mixture of melted wax and a few teaspoons of saltpetre and it worked great. Will be buying again"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"R***S"},"datePublished":"6 July 2021","name":"Wonderful product","reviewBody":"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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"A***Y"},"datePublished":"29 March 2024","name":"value","reviewBody":"used for curing"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"3.0"},"author":{"@type":"Person","name":"D***W"},"datePublished":"14 June 2019","name":"You shouldn't need more than this size to start","reviewBody":"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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"S***S"},"datePublished":"14 April 2020","name":"Great for salt beef.","reviewBody":"I use this every year at Christmas and I recommend the company that supplies it. Good price and delivered on time."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.625,"bestRating":5,"ratingCount":8}},{"@type":"FAQPage","mainEntity":[{"@type":"Question","name":"Is this the same as Prague Powder?","acceptedAnswer":{"@type":"Answer","text":"Sorry, I am not familiar with Prague Powder. I suggest you contact Tongmaster direct or search google. Good luck."}},{"@type":"Question","name":"Can it be used in the making of pork pies to keep pie meat a pink colour","acceptedAnswer":{"@type":"Answer","text":"Possibly but be careful it is a very strong intrusive taste/flavour."}},{"@type":"Question","name":"Can this be used in making sausages?","acceptedAnswer":{"@type":"Answer","text":"I think so. I've used it to make salami bresaola and ham . My understanding is that it's for preserving the meat. I would add it if you are preserving the sausages."}},{"@type":"Question","name":"It says salt but doesn't say salt in the instructions. Do I need to add 9.8% salt to the water and saltpetre?","acceptedAnswer":{"@type":"Answer","text":"If your recipie needs salt you need to add it. This is only salpetre. For a rub you might use a couple of teaspoons of this to 50g of salt. For a 3 litre brine 350g salt to 50g saltpetre"}}]}]}