CAUTION: Professional use only - for those who know how to exactly mix their curing salt, and know exact quantities it will be required for. This packet is for small manufacturers, not home use.
If you are reading a recipe that calls for a small qty of nitrite accompanied by a much larger qty of salt then this is the product that you would use.
If your recipe is calling for curing salts #1 or #2 only then you must use a pre-mix that already has the nitrites included.
If you over use the nitrites you can make yourself or anyone who eats the completed product sick or worse so it MUST be used according to the directions on the pack.
USAGE: 3gms of nitrite to every 47gms of pure SALT to make a standard Cure #1 mix of approx 6% Sodium Nitrite - which is added in a very small quantity to the meat you wish to cure with the addition of extra salt.
Food additive / technical overview of Nitrites
As a food additive, it prevents growth of Clostridium botulinum, the bacteria which causes botulism. It also alters the colour of preserved fish and meats. In the European Union it may be used only as a mixture with salt containing at most 0.6% sodium nitrite. It is approved for usage in the EU, USA and Australia and New Zealand.
Posted by Luc Lison on 17th Jul 2015
I bought pure sodium Nitrite,
I have a formation in Charcuterie (in Europe Belgium ) and i can do it all.
This product is only for professional i think as the usage rate and way of using it is very important...it is also difficult to find it on the market.
If you have no experience in smallgoods making go for the cure #1 or 2