Curing Salt #2 – Long Curing – 1kg

Formulated for use in dry cured products such as salumi, salami, chorizo, prosciutto and more.

Usage: 2.5gms per kg of meat

Please note that it is NOT interchangeable with curing salt #1

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