Curing Salt 100g

For use in short cured products that are to be cooked and eaten relatively quickly, such as sausages, bacon, pate & more.

Curing salt #1 has been formulated for use in short cured products that are to be cooked and eaten relatively quickly, such as sausages, bacon, pate & more.

Usage Rate: 2.5 grams per kilo of meat. Note: Cure #1 is not a replacement for salt, extra salt must be added as per recipe. Not to be used for long cured products such as prosciutto, air dried meats or cold smoked products! Dissolve with cold water to ensure even distribution.

Ingredients: Sodium Chloride 93.75%, Sodium Nitrite 6.25%