500g Curing Salt #2

$8.95

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, 4% Sodium Nitrate and 89.75% 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.

 

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.

 

 

 

Product Reviews

See All 7 Customer’s Reviews Write a Review
  • Ist try

    Posted by Allan on 22nd Oct 2017

    4

    My first try at making my own ham from scratch. 2.5kg of pork now a sweet sweet tasty smoked honey ham. Soaked in brine for 8 days in the fridge, then slow smoked

  • Great product very well made. perfect for multiple use as it reseales

    Posted by Dustin on 29th Jul 2017

    5

    Great Products and reseales cant go past it.

  • Easy ordering, Immaculate service and product.

    Posted by Samuel Truscott on 18th Jun 2017

    5

    Whist I only had what I thought was a small order, the consideration the team took into my order and it's progress was incredible. Quality of salt is important to getting a proper cure and safe aging process and that's why I only rely on smoked and cured to deliver the right salt, on time and in the highest quality.

    Samuel Truscott
    Oos Oos & Co. Curing

See All 7 Customer’s Reviews