Curing Salt #2 – Long Curing – 1kg

Curing salt #2 has been formulated for use in dry cured products such as salumi, salami, Chorizo, Prosciutto and more.
For use in dry cured products such as salumi, salami, Chorizo, Prosciutto and more.

Usage Rate: 2.5 grams per kilo of meat. Note: Cure #2 is not a replacement for salt, extra salt must be added as per recipe. Not to be used for short cured products such as sausages, bacon, ham etc.! Dissolve with cold water to ensure even distribution.

Ingredients: Sodium Chloride 92.75%, Sodium Nitrite 6.25%, Sodium Nitrate 1%