Cure #2 - 500g (Salami etc.)


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.

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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  • Excellent product

    Posted by Lachlan on 16th Sep 2019


    The service from this company is fantastic. They went out of their way to assist me when I got stuck.

  • use

    Posted by gary potter on 26th Aug 2018


    Good product no problems, easy to use.

  • Ist try

    Posted by Allan on 22nd Oct 2017


    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

See All 9 Customer’s Reviews