O’Sole Curing Salt (Sól Peklowa) is made for home curing of meat, and it’s a traditional ingredient in Polish kitchens. It’s used to prepare homemade ham, cured pork, bacon, sausages and other cured meats, and it helps them keep their characteristic color and flavor.
Use it as directed on the pack, either dry-rubbed onto the meat or dissolved in water to make a brine. Weigh it carefully, because curing salt should be used in the amount the instructions specify. The 660 g pack is a good size for home curing several batches of meat.
To make a brine, dissolve 60 g of curing salt in 1 l of water, stir until fully dissolved, then submerge the meat completely and cure it in the fridge. Scale the amounts to the size of your batch, and measure the salt by weight for accurate results. The 660 g pack is enough to make about 11 l of brine, so it suits several batches of home curing.
