Cure #2 - 500g (Salami etc.)

$8.95

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.

 

 

 

Product Reviews

See All 8 Customer’s Reviews Write a Review
  • use

    Posted by gary potter on 26th Aug 2018

    4

    Good product no problems, easy to use.

  • Ist try

    Posted by Allan on 22nd Oct 2017

    4

    My first try at making my own ham from scratch. 2.5kg of pork now a sweet sweet tasty smoked honey ham. Soaked in brine for 8 days in the fridge, then slow smoked

  • Great product very well made. perfect for multiple use as it reseales

    Posted by Dustin on 29th Jul 2017

    5

    Great Products and reseales cant go past it.

See All 8 Customer’s Reviews