Cure #2 - 1kg (Salami etc.)




Curing salts are an essential ingredient in bacon makingCuring 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 #2 or Insta cure #2. This cure is designed to be used with salami. 

This cure #2 contains 6% Sodium Nitrite, 4% Sodium Nitrate and ~90% regular salt. It is a pink colour for safety reasons.


Use 3g per kg of meat mixture. 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.

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.

1kg resealable pack

Product Reviews

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  • great product

    Posted by Unknown on 29th Jan 2018


    Did every thing I wanted made the best bresola

  • so cheap

    Posted by vince on 6th Jul 2014


    what can you say it works its easy and it is munch cheaper than the rest

  • Very easy and safe to use...

    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 :-)

See All 3 Customer’s Reviews