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 CELSIUS OR ABOVE. THIS CAN BE ACHIEVED BY HOT SMOKING OR DRYING IN AN OVEN SET AT 93 DEGREES CELSIUS 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 Celsius 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.