Curing salts with a combination of Nitrites & Nitrates are required for safe long term slow processing of AIR dried meats. This cure is equivalent to Prague powder or Insta cure #2.
This cure #2 contains 6.25% Sodium Nitrite, 1% Sodium Nitrate and 92.75% regular salt. It is dyed pink to adhere to Australian Standards and so that it isn't mistaken for regular salt/sugar.
A cure that has a combination of Nitrates and Nitrites is ONLY suitable for Air dried salamis and AIR cured meats etc because the Nitrites protect the meat in its early stages and the Nitrates break down into Nitrites over a period of time giving the salami the added protection it needs.
A cure containing just Nitrites is considered a fast cure and is used in semi dried meats like Jerky, Bacon and Sausages (Kransky etc) meats that have been heat treated prior to air drying.
DO NOT USE A CURE CONTAINING NITRATES FOR MEATS LIKE JERKY, SEMI DRIED SAUSAGES OR BACON. NITRATES NEED TIME TO BREAK DOWN BEFORE HUMAN CONSUMPTION.
These packs are perfectly balanced with the right combination of ingredients so that you can confidently process your meats and not be concerned that you may get the mix wrong.
Also available in 500g and 3kg.
Posted by vince on 6th Jul 2014
what can you say it works its easy and it is munch cheaper than the rest
Posted by Eddie on 29th Aug 2013
I have tried numerous Nitrites and Nitrates for the curing of smoked sausage. given the process of the product at times it was very difficult to achieve consistency.
I recently bough a 1 kg bag just for trial purposes and made 2 separate batches - both turned out great.
The color of the meet was a glowing red and there was no heart burn as with some of the other additives I used in the past.
All my friends loved the meat and most have asked for the recipe which I wont give out but I can safely say that I love this product and the current recipe wont change as long as this product remains as it is... Real quick delivery as well :-)