It couldn't be more comfortable - suck in brine, read it off,
Adjust salt sharpness if necessary, check - done!
- Made in Germany
- Brine prober - 0 - 25 completely in practical
- Suction pipette with suction ball and suction nozzle
- Measuring temperature 17.5°C
- total length approx.: 43cm
Information on lacquer sharpness of: pure water (0), brine (5), knuckle of pork (10), Cassler (15),
Salmon ham, cooked ham, raw ham, ham, on the float, etc.
Attention!
Nitrite curing salt is table salt with an addition of nitrite!
It is not suitable for "raw consumption" e.g. on eggs!
It can only be used for curing meat or sausage.
Keep out of the reach of children!
Please store separately and dry!
Please also note that the frequent consumption of salted food should be avoided.
can cause disease!
Delivery without examples, without decoration!
©Pictures Ing.-Büro Krahmer-Berlin
Translated with www.DeepL.com/Translator, no liability for errors!
