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 or Insta cure #2.
This cure #2 contains 6.25% Sodium Nitrite, 4% Sodium Nitrate and 89.75% regular salt. It is dyed pink to adhere to Australian Standards and so that it isn't mistaken for regular salt/sugar.
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.
DO NOT USE A CURE CONTAINING NITRATES FOR MEATS LIKE JERKY, SEMI DRIED SAUSAGES OR BACON. NITRATES NEED TIME TO BREAK DOWN BEFORE HUMAN CONSUMPTION.