Cure #1 2% - 500g (Jerky, Kransky etc)


Misty Gully Cure #1 - 2% is a low level nitrite cure that has been specially formulated for use in semi dried sausages, fish and making your own jerky. It has a lower level of nitrite compared to the standard Cure#1 (6.25%) and this is due to the shorter curing times required. We suggest using this cure for curing times of 48 hours or less. 

Misty Gully's range of curing salts are perfectly balanced with the right combination of ingredients so that you can confidently process your meats safely at home. Add this cure to your bacon curing supplies kit.

This cure #1 contains 2% Sodium Nitrite, ~98% regular salt. It is dyed pink for safety reasons.


Dry cure: use 3g per kg of meat. Do not substitute for cooking salt. Do not ingest directly.


WARNING - Contains nitrite. Substitution for cooking or table salt may be dangerous, particularly for young children.

500g resealable pack






IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.


Product Reviews

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  • review #1 curing salts

    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

  • A necessity for bacon

    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.

See All 2 Customer’s Reviews