Cure #2 - 1kg (Salami etc.)



Curing salts are an essential ingredient in making salami. 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 #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




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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  • Curing powder

    Posted by Andrew Grochala on 12th Dec 2019


    I did not use the #2 cure yet. I will be using it in the new year. Very happy with the service and quick delivery.

  • 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

See All 4 Customer’s Reviews