Curing salts and Nitrites are required for safe processing of SEMI dried meats, Jerky, Bacon and Sausages that are heat treated in a smoker or oven as well.
These packs of cure 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.
Ingredients: Salt, Sodium Nitrite (2.0%).
**DO NOT USE NITRITES ONLY IF YOU ARE GOING TO BE COLD DRYING OR COLD SMOKING YOUR MEATS, NITRITES MUST BE TAKEN TO AN INTERNAL TEMPERATURE OF 60 DEGREES CELCIUS OR ABOVE. THIS CAN BE ACHEIVED BY HOT SMOKING OR DRYING IN AN OVEN SET AT 93 DEGREES CELCIUS PRIOR TO AIR DRYING OR COLD SMOKING. CURE #2 INCLUDES NITRATES FOR COLD SMOKING
**We do not recommend curing only, it is our recommendation to apply heat as part of your curing cycle before any air drying is started. Meats should be heated to a minimum of 60 degrees celcius internally before they can be considered safe. Air drying of meats should only be done if you know exactly what you are doing.
Also available in bulk
Your custom recipe will indicate how much you will need to add and the level of nitrites required in the mix. The less cure & a lower % of nitrites you use the higher the internal temperature of your meat needs to reach.
Posted by Tomi on 14th Jul 2014
Thanks for the invitation to review your product , Cure #1 -2% nitrites . I've just started making my owe smoke meats and tryed the product out on some bacon , and let me say very impressive , it taste so good , the meat after smoking and drying , I cut in to it and beautiful red , pink meat just like if I got it from a supermarket , very happy with your product and will recommend it to my friends 10/10 thank you misty gully smokehouse
Posted by Magda on 10th Sep 2013
This is a must for anyone curing their own bacon. Not only does it prevent botulism poisoning, it give the bacon a beautiful pink colour. Be sure to follow the instructions though and use the exact amount required - no more or less.